Chocolate Dipped Shortbread Cookies in the Shape of Rabbits

So as I got a little carried away last weekend and made shortbread cookies and dipped them in melted dark chocolate. I think they came out ok for my first attempt. What do you think? Will probably have to go and get more cookie cutters to have different shapes. I'm excited as I found different shortbread cookie recipes I want to try now.



Anyway. I used Ina Garten's shortbread cookie recipe. And boy...did this recipe call for a lot of butter.

• 3/4 pound unsalted butter at room temperature
• 1 cup sugar, plus extra for sprinkling
• 1 teaspoon pure vanilla extract
• 3 1/2 cups flour
• 1/4 teaspoon kosher salt

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.