Whipped & Dipped Shortbread

Preheat oven to 325ºF.

Whip butter with your mixer on high speed for 10 minutes. Reduce speed and gradually add icing sugar, cornstarch, flour, salt and vanilla. Mix until combined.

Roll batter into balls (about a heaping teaspoonful each). Place balls on an ungreased or parchment paper-lined cookie sheet. Then press the balls flat with the bottom of a floured glass. (You’ll have to dip the cup in flour every cookie or two to prevent sticking.)

Bake in the preheated oven for 12-13 minutes or until edges just begin the brown. They will still be quite pale. Cool on pan for a couple minutes before removing cookies to a rack to cool completely.

When cookies are completely cool, melt the chocolate chips with 2 Tablespoons of butter. You can do this in a small saucepan over low heat or in a small bowl in the microwave. Either way, make sure to stir frequently. If you do this in the microwave, heat the mixture for 30 seconds at a time and stir between each additional 30 second increment. Dip the cookies into the melted chocolate (see photo). Then set them on wax-paper lined cooling racks or plates to let the chocolate set.

Makes about 4 dozen cookies.