Potato Stick Stacks … it’s a sweet & salty thing

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Do you ever have an idea for a project that just sounds so perfect while you are planning it? Then you have gathered your thoughts, supplies and are in the middle of the project and it doesn’t work … it literally falls … Continue reading

Shortbread Cookies with Dark Chocolate and Sea Salt

Do you like sweet and salty?  Then you will enjoy these cookies.  I made my favorite shortbread cookies … added some dark chocolate … then sprinkled a little sea salt on top.

If you would like step-by-step photos to make the shortbread cookie dough click here.

Make the cookie dough, roll and cut …  (This cutter is about 3″ … can you tell that it has had a long hard life and probably got smashed in a drawer at some point?)

Bake and cool the cookies.  Melt the chocolate and pour into a squeeze bottle, disposable decorating bag or even a heavy weight Ziploc type bag, and snip off a corner …

Squeeze the chocolate on the cookie …

Since this was the first time that I made these cookies, I used both fine and coarse sea salt.  I do prefer using the coarse salt … because it was easier for me to control and I like the look.  Sprinkle some salt on the melted chocolate …

Here is the recipe …

Shortbread Cookies with Dark Chocolate and Sea Salt

1 pound of butter (4 sticks)

2 cups powdered sugar

2 teaspoons vanilla

1/2 teaspoon salt

4 1/2 cups unbleached flour (or all-purpose)

1 cup melted dark chocolate

Sea Salt (I prefer coarse)

Cream together the butter, vanilla and sugar.  Add the flour and salt. Mix until blended.  Dough will be stiff.  If the dough is too soft, cover and refrigerate the dough for a few minutes.   At this point, the dough could be wrapped well and saved for future use.  It keeps for weeks in the fridge.  When you are ready to use it, remove from fridge and set it out until it softens enough to roll.

Roll the dough, on a lightly floured surface or between sheets of plastic wrap or parchment, to about 1/4 thick (or a little thinner).  Cut into desired shapes.  place on an ungreased cookie sheet, parchment paper or silicone baking mat.

Bake at 350° for 10-12 minutes.  Cool, drizzle chocolate on top and sprinkle with sea salt.

Makes about 3 dozen 3″ cookies.

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