Closing out the first month of the 2012 Cookie Challenge, the kitchens of Full Moon Cuisine decided to tackle another traditional favorite, shortbread. Buttery and crumbly, shortbread cookies have been a perennial favorite. And yet, how can we take this time-honored tradition and turn up the volume? Well that's simple enough... chocolate coating. These could not be easier to make or more perfect for when you're having friends over and need something fast.

Here's what you'll need:

- 3 sticks of butter (at room temp)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- Pinch of salt
- 8 oz semisweet chocolate (finely chopped)

Note: this recipe will make approximately 3 dozen cookies

To begin, cream the butter and sugar together and set aside. Once combined together, add the vanilla and mix. In a separate bowl stir the flour and salt together. Slowly add the dry mixture to the butter/sugar/vanilla in thirds, mixing until the ingredients are combined each time. Sprinkle flour over a large cutting board (or your kitchen counter if it's clean) and dump the dough out. Quickly shape the dough into a disc shape, wrap in plastic, and park it in your fridge for half-an-hour.

After the 30-minutes are up, preheat your oven to 350 degrees F, and take out the disc and use a rolling pin to roll the dough out to about 1/2" thick (you may want to cut the dough in half and work in halves, depending on the size of your cutting board). Next, using a 1"x3" cookie cutter (or just a kitchen knife), cut out cookie shapes and place onto an ungreased baking sheet (with all the butter in the dough, you won't need nonstick spray to keep the cookies from being stuck). I recommend parking the baking sheet, with the cookies, back in your fridge for about 10 minutes. We want these cookies to maintain their shape when they are baked, and unless you move quickly when rolling and cutting them, they may warm up to the point that they spread when baking. After this brief break, sprinkle sugar over each of the cookies, and bake in your oven for approximately 15 minutes. I say [i]approximately[/] because everyone's oven is different/temperamental. What you are looking for is the edges to start becoming slightly brown. Once this happens, remove from the oven and let the cookies rest on the baking sheet for about 10 minutes before moving them to a cooling rack covered in parchment/wax paper.

Once the cookies have cooled, take half of your finely chopped semisweet chocolate and put it in a microwave safe bowl (such as a glass bowl) and heat for 30 seconds. Once done, stir with a wooden spoon, and heat again in 30-second increments (stirring each time) until the chocolate is melted. Now take the rest of the chopped chocolate and add it to the melted chocolate, stirring vigorously until it is all smooth and slightly thickened. The stirring will help to make the chocolate look nice and glossy. Carefully dip half of the cooled shortbread cookie into the chocolate and set back on the parchment paper to dry.

Shortbread cookies are a traditional, buttery treat. By adding the chocolate, we pick up some earthy notes to compliment the sweetness of the pastry. These would go great with a cup of coffee or tea, as an after dinner treat, or as a party snack. With a little bit of time and very few ingredients, you can have a party snack that everyone will love. With the ease of making these cookies, our kitchens should have plenty to satisfy tonight's diners and then some. Care to place an order?

Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/