Culinate editor’s note: I especially like these dipped in melted chocolate (see Note, below). As for the first chilling time, I find an hour in the fridge is sufficient. Otherwise, the dough becomes too hard to roll out. Also, after I shape the dough into a ball, I flatten it into a disk; this, too, makes it easier to roll out.
Another Silver Palate favorite, good year-round, but essential on Valentine’s Day.
|¾||lb. (3 sticks) sweet butter, softened|
|1||cup confectioner’s sugar|
|3||cups unbleached all-purpose flour, sifted|
|½||tsp. vanilla extract|
|¼||cup granulated sugar|
Culinate editor’s note: You can melt any kind of chocolate in the microwave or a double boiler. Once it is melted, dip one edge of a cooled shortbread heart into the chocolate, gently pressing a third of the cookie face into the chocolate, then lift up, allowing the chocolate to fill in the area.
This content is from the book The Silver Palate Cookbook by Sheila Lukins, Michael McLaughlin, and Julee Rosso.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite