Shortbread Cookies

Ingredients

2 cups all-purpose flour

1/2 cup cornstarch

1 cup salted butter softened

1/2 cup superfine sugar

2 tsp. vanilla

1 Tbsp. granulated sugar optional

1 cup chocolate chips

Procedure

1. Preheat oven to 350 degrees. Place rack in middle of oven. You will be using a 9 inch tart pan that has a removable bottom.
2. In a large bowl sift together flour and cornstarch. Cream butter and sugar in large bowl. Add vanilla. Continue to beat until mixture is smooth and creamy white. Slowly add the flour mixture to the butter. Continue to mix until the dough comes together in large clumps. Gather the dough into a ball and press into the tart pan. Press down until it fills out the pan and is even and smooth. Prick the entire surface with a fork about 1/4 inch down into the dough (see photo). Sprinkle the shortbread with the granulated sugar (optional).
3. Place the tart pan onto a baking sheet and bake for 45 minutes until nicely golden brown. When you remove the tart pan after baking immediately cut the shortbread into 12 wedges. Let the wedges cool in the pan for 30 minutes, then remove the pan sides and carefully remove the wedges from the bottom of the tart pan.
4. Melt the chocolate chips in a microwave safe bowl at 50 percent power in 20 second intervals until smooth. Dip each wedge into the chocolate (see photo) and place on a sheet of wax paper until the chocolate sets.