I whipped up a cookie assortment for holiday gifts this year and this particular not-super-sweet was the runaway favorite. Easy to make, this shortbread can be cut tiny or larger, as you please. Go with tiny because it’s definitely rich.
2 sticks unsalted butter, softened
¾ cup dark-brown sugar
1 tsp. vanilla extract
2 cups flour
1 tsp. salt
½ cup butterscotch chips
8 oz. dark chocolate, melted
- Preheat oven to 300°. In the bowl of a stand mixer using the paddle attachment, beat butter and sugar on medium-high speed until light in color and fluffy, about 3 minutes.
- Add vanilla, reduce speed to low, and slowly add flour and salt until just combined. Mix in butterscotch chips and stir until evenly distributed, scraping down paddle if needed.
- Grease a 9×9-in. baking pan. Using a rubber spatula, press dough evenly into pan and refrigerate for 20 minutes. Score dough into eighths in one direction and quarters in the other, to make 32 rectangular cookies. Pierce dough all over with a fork.
- Bake until firm and slightly golden brown around the edges, 50 to 60 minutes. Immediately cut through all scoring to separate cookies. Let cool completely in pan.
- Remove cookies and place on a parchment-lined baking sheet. Dip half of each cookie in chocolate, gently scraping off any excess, and place back on baking sheet. Refrigerate until chocolate is set, about 30 minutes. Cookies can be stored in an airtight container in the fridge for up to two weeks.
Makes 36 cookies or more or less. The recipe is easy to enlarge. Just use a bigger plan and adjust ingredient quantities.