National Cookie Day
DECEMBER 4TH IS NATIONAL COOKIE DAY!
Just in time for the holidays, this recipe for Classic Lindt Shortbread with Sea Salt will be your go-to for cookie swaps, hostess presents, and more. Bundle them gently in a festive box with tissue paper (or parchment paper for a rustic look) for a gift that is thoughtful, sweet, and made from the heart.
- 1 cup unsalted butter, at room temperature
- 1/2 cup packed brown sugar
- 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 3 bars Lindt EXCELLENCE 70% Dark Chocolate, broken into squares
- Maldon sea salt
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
- Using electric mixer, cream together butter, sugar and vanilla until light and fluffy. Stir in flour, 1/2 cup at a time; mix until all flour is incorporated and dough forms ball. Cover and refrigerate for 10 minutes.
- Working on lightly floured surface, roll dough out until approximately 1/2 inch thick; cut into 24 rectangles. Using a spatula, transfer cookies to prepared baking sheets, placing 1 inch apart. Top each cookie with 1 square of chocolate.
- Bake, in batches, for 12 to 15 minutes or just until cookies begin to brown. Cool for 2 minutes; sprinkle lightly with sea salt. Cool completely on baking sheets before transferring to storage containers.
*NOTE: You can melt down your favorite chocolate and drizzle the tops of the cookies for extra chocolatey flavor.