I made these cookies the day after I came home from having my wisdom teeth extracted. Despite being told I would be in excruciating pain, and wouldn’t be able to do anything for several days, I was back to my normal self once the anesthesia wore off. Speaking of the anesthesia, that shit made me crazy. So crazy I told Thom I wanted a cheeseburger as soon as I woke up. And a milkshake. A real milkshake made with milk from that thing that goes moo. I think I also referred to myself as a badass (multiple times) when my doctor informed me of how easy my surgery went. Me on drugs is embarrassing, to say the least.
CHOCOLATE DIPPED VANILLA BEAN SHORTBREAD
1 c. vegan butter
1/2 c. powdered sugar
1 vanilla bean, split and scraped
1/4 tsp fine sea salt
2 c. unbleached flour
4 oz dark chocolate, choppedPreheat oven to 325˚F. Line a large baking sheet with a silicon mat or parchment paper. In a large mixing bowl, cream together the butter, sugar and vanilla bean, using a hand mixer on high speed, for at least 2 minutes. Using a wooden spoon, stir in the salt and flour. Wrap dough in plastic and refrigerate for 90 minutes.Line a flat surface with parchment paper and sprinkle lightly with flour. Using a rolling pin, roll the dough out until it is 1/4″ thick. Use a cookie cutter to cut dough then transfer to the prepared baking sheet. Freeze for 20 minutes then bake at 325˚ for 12 minutes. Transfer cookies to a wire rack to cool. While the cookie are cooling, prepare the chocolate by melting it in a double boiler over medium heat (or a microwave). Dip half of each cookie into the chocolate then place back on the wire rack to harden. Store in an air tight container for up to 3 days.Yield: 3-4 dozen cookies