2 cups (4 sticks) unsalted butter, room temperature
1 cup granulated sugar
5 cups unbleached all-purpose flour
2 ounces bittersweet chocolate, chopped
1. Preheat oven to 3508F. Lightly butter two baking sheets.
2. Place butter in bowl of electric mixer fitted with paddle attachment. Beat on high until creamy. Add sugar and continue beating until light and fluffy. Reduce speed to low and mix in flour 1 cup at a time until all flour is combined well.
3. Place dough on lightly floured work surface. Using a ruler to measure, roll out dough until it is a rectangle measuring 10" x 8" and 1/2" thick. Using a sharp knife or pizza cutter, cut rectangle into 16 equal rectangles, each measuring about 21/2" x 2". Then cut each rectangle in half diagonally to form two triangles. Prick the shortbreads lightly about 8-10 times with a fork and place on prepared baking sheets. Bake for 20-23 minutes or until shortbread is just beginning to brown on the edges. Using a flat metal spatula, transfer shortbread to a cooling rack and cool completely.
4. Place the chopped chocolate in a microwave-proof bowl and microwave on high for 60 seconds. Let sit for one minute and then stir with a fork until completely melted, microwaving in 10-second intervals if necessary. Place waxed paper under the rack of shortbread. Dip one side of each cookie in chocolate, letting excess drip off. Let chocolate harden and store in airtight container for 3 days. Plain shortbread will last in an airtight container for up to two weeks.
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