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Stamped Shortbread Cookie

Ingredients

  • 1/2 cup sugar
  • 2 sticks salted butter* (8 oz.)
  • 1 3/4 cups all-purpose flour
  • 1/4 cup rice flour

Instructions

  1. Cream together sugar and butter.  In a separate bowl, combine all-purpose flour and rice flour.  Add slowly to creamed mixture and mix until fully combined.  Wrap dough in plastic wrap and refrigerate for 15 minutes.

  2. Roll out dough to 1/4" thickness, sprinkling scant amount of flour on dough for easy rolling.  Dip stamp into flour and press into dough.  Using a plain, round cookie cutter (approx 2 3/4" in diameter), cut around the stamped shape and place on a cookie sheet covered with parchment paper.  Bake at 350 degrees until the edges are lightly browned, approx. 15 - 20 minutes.
  3. While cookies are cooling, melt 1 cup dark chocolate chips and 1/2 teaspoon shortening on medium power in the microwave.  Set timer for one minute and stir.  Repeat in 30-second intervals until chocolate is smooth and glossy.  Using a table knife, spread melted chocolate over bottoms of cooled cookies and let set overnight to dry.

Recipe Notes

*no substitutions here...has to be real butter

Yield using the 2 3/4" cutter: 20 cookies