- 1 cup (2 sticks) unsalted butter
- 3/4 cup sifted confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 cups sifted all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 3 ounces semisweet or bittersweet chocolate, finely chopped
- 1 teaspoon canola oil or pure vegetable shortening
In the bowl of an electric mixer (I love my Kitchenaid. . . a lot . . . thanks mom!) add cream butter, sugar, and vanilla.
On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.
On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out shapes. I used some valentines cutters I still had out (hearts & lips), a cup to make circles, and the measuring/holder thing that catches the cheese from my cheese grater to make rectangles.
Transfer cookies to an ungreased baking sheet (I like to use parchment paper); chill for 30 minutes.
In the top of a double boiler or in a heat-proof bowl set over simmering water, melt the chocolate and shortening, stirring occasionally (I just use the microwave, heating and stirring in 20-sec. increments).
Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes.
I sprinkled mine with some Heath toffee bits. You could also do nuts, but I'm not a huge fan of them. They are also delicious with just the chocolate.**Cookies will keep in an airtight container at room temperature for about 5 days.