These Marbled Shortbread Cookies are super delicious!
1 1/2 sticks unsalted butter (softened)
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon Kosher salt
2 cups all-purpose flour
1 tablespoon cocoa powder
6 ounces semi-sweet chocolate
For the Vanilla Shortbread: In the bowl of a stand mixer, add the softened butter and sugar. With the mixer on medium, beat the butter and sugar for 3 to 4 minutes or until light and fluffy. Add the vanilla and salt and mix until combined. With the mixer on low, slowly add flour, 1/2 cup at a time, until combined. Remove half of the shortbread dough and set aside.
For the Chocolate Shortbread: Add the cocoa powder to the remaining dough in the stand mixer. Mix until combined. Gently knead with hands if necessary.
To marble the dough, take the vanilla and chocolate dough and smash together gently. Cut in half and smash together again, repeat one more time. Roll into a log 2 1/2-inches in diameter and wrap tightly in plastic. Refrigerate for at least 1 hour before using.
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Slice chilled, marbled dough into 1/4-inch rounds. Place on parchment-lined baking sheet. Bake for 8 to 10 minutes or until lightly browned.
To Serve: Prepare baking sheet lined with wax paper. Place chocolate in a bowl and microwave in 30 second intervals until smooth. Remove from heat and dip the bottom of the shortbread cookies into the chocolate. Set chocolate side down on prepared baking sheet and let cool completely until the chocolate sets.
Tip: Make the rolls of dough in advance and keep in the refrigerator or even the freezer. Allow to thaw until you are easily able to slice into rounds and bake.