These European style shortbread cookies are dipped in melted chocolate, and they are slightly crispy but still moist and buttery. I love how they are so elegant and lovely, yet so simple to make!
Unsalted Butter Granulated Sugar Vanilla Extract All-Purpose Flour Salt Chocolate
In a large mixing bowl, cream sugar and butter, then mix in vanilla extract to combine. Next, stir in flour and salt.
The mixture should be crumbly. Use your hands to press everything together into a ball, then wrap in parchment paper and refrigerate for 1 hour.
Shape into a rectangular shape. Then using a pastry cutter, slice into 1/2-inch thick rectangular cookies. Bake for 20 minutes.
Let the cookies cool for 15-20 minutes. Heat chocolate over low heat in a saucepan until melted, then transfer to a deep ramekin.
Dip cookies into melted chocolate and refrigerate for 20 minutes so that chocolate hardens.