{"id":116,"date":"2011-02-10T20:43:47","date_gmt":"2011-02-10T20:43:47","guid":{"rendered":"http:\/\/blogsksbeedu.wpenginepowered.com\/kmsrecipeclub\/?p=116"},"modified":"2011-02-10T20:43:48","modified_gmt":"2011-02-10T20:43:48","slug":"chocolate-dipped-shortbread-maile","status":"publish","type":"post","link":"http:\/\/blogs.ksbe.edu\/kmsrecipeclub\/2011\/02\/10\/chocolate-dipped-shortbread-maile\/","title":{"rendered":"Chocolate-Dipped Shortbread-Maile"},"content":{"rendered":"<p><!--StartFragment--><span style=\"font-size: medium\"><span style=\"font-family: Times New Roman\"><strong>Ingredients<br \/>\n<\/strong><\/span><\/span><\/p>\n<ul>\n<li><span style=\"font-size: medium\"><span style=\"font-family: Times New Roman\">3\/4 pound unsalted butter, at room temperature <\/span><\/span><\/li>\n<li><span style=\"font-size: medium\"><span style=\"font-family: Times New Roman\">1 cup sugar, plus extra for sprinkling <\/span><\/span><\/li>\n<li><span style=\"font-size: medium\"><span style=\"font-family: Times New Roman\">1 teaspoon pure vanilla extract <\/span><\/span><\/li>\n<li><span style=\"font-size: medium\"><span style=\"font-family: Times New Roman\">3 1\/2 cups all-purpose flour <\/span><\/span><\/li>\n<li><span style=\"font-size: medium\"><span style=\"font-family: Times New Roman\">1\/4 teaspoon salt <\/span><\/span><\/li>\n<li><span style=\"font-size: medium\"><span style=\"font-family: Times New Roman\">6 to 7 ounces very good semisweet chocolate, finely chopped<br \/>\n<\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: medium\"><span style=\"font-family: Times New Roman\"><strong>Directions<br \/>\n<\/strong>Preheat the oven to 350 degrees F.<br \/>\n<\/span><\/span><span style=\"font-family: Arial\"><br \/>\n<\/span><span style=\"font-size: medium\"><span style=\"font-family: Times New Roman\">In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.<br \/>\n<\/span><\/span><span style=\"font-family: Arial\"><br \/>\n<\/span><span style=\"font-size: medium\"><span style=\"font-family: Times New Roman\">Roll the dough 1\/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.<br \/>\n<\/span><\/span><span style=\"font-family: Arial\"><br \/>\n<\/span><span style=\"font-size: medium\"><span style=\"font-family: Times New Roman\">When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don&#8217;t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it&#8217;s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.<br \/>\n<\/span><\/span><span style=\"font-family: Arial\"><br \/>\n<\/span><span style=\"font-size: medium\"><span style=\"font-family: Times New Roman\">Drizzle 1\/2 of each cookie with just enough chocolate to coat it.<\/span><\/span><\/p>\n<p><!--EndFragment--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 3\/4 pound unsalted butter, at room temperature 1 cup sugar, plus extra for sprinkling 1 teaspoon pure vanilla extract 3 1\/2 cups all-purpose flour 1\/4 teaspoon salt 6 to 7 ounces very good semisweet chocolate, finely chopped Directions Preheat &hellip; <a href=\"http:\/\/blogs.ksbe.edu\/kmsrecipeclub\/2011\/02\/10\/chocolate-dipped-shortbread-maile\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":505,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15248,15246],"tags":[],"class_list":["post-116","post","type-post","status-publish","format-standard","hentry","category-bars-cookies","category-desserts"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate-Dipped Shortbread-Maile - KMS Recipe Club<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/blogs.ksbe.edu\/kmsrecipeclub\/2011\/02\/10\/chocolate-dipped-shortbread-maile\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate-Dipped Shortbread-Maile - KMS Recipe Club\" \/>\n<meta property=\"og:description\" content=\"Ingredients 3\/4 pound unsalted butter, at room temperature 1 cup sugar, plus extra for sprinkling 1 teaspoon pure vanilla extract 3 1\/2 cups all-purpose flour 1\/4 teaspoon salt 6 to 7 ounces very good semisweet chocolate, finely chopped Directions Preheat &hellip; 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