Chocolate Shortbread

Instructions

Set all of your ingredients out, make sure the butter and flour are at room temperature.

Start by sifting together the dry ingredients. I usually add my dry ingredients to a medium bowl and then give them a quick stir with a whisk.

Add the butter, sugar, the salt to your stand mixer, fixed with a paddle attachment. Beat the butter and sugar until it is soft and creamy.

Add the egg yolks one at a time.

Add the vanilla. Beat again and then scrape down the sides and beat one more time.

Add all of the dry ingredients in at once. Turn the mixer on low. Beat very slowly until the mixture becomes crumbly.

OPTIONAL: Mix in chocolate chips here, if you are using them.

Scrape all of the cookie dough onto the countertop and then press it together. Divide the dough into four equal portions and make four eight-inch logs. The logs can be round or rectangular.

Wrap each log in plastic wrap and chill for at least four hours and up to overnight.

When You're Ready to Bake

Preheat the oven to 350.

Line your cookie sheets with parchment paper.

Slice each log of cookie dough into approximately 12 slices. They will be a little bit fatter than a quarter inch.

Bake the cookies for 14 to 18 minutes. Watch closely as oven temperatures vary.

Remove the cookies from the oven, rest for 2 minutes. Then cool on a cooling rack until they are room temperature.

Store in an airtight container.

Cookies