Food Network's recipe for buttery shortbread cookies requires unsalted butter, sugar, pure vanilla extract, all-purpose flour and salt. Use chopped semisweet chocolate for the glaze. Preparation time is 15 minutes and cook time is 30 minutes. One recipe yields 20 cookies.
Preheat oven to 350 degrees Fahrenheit. Using an electric mixer with a paddle attachment, combine 3/4 pound butter and 1 cup sugar until blended. Pour in 1 teaspoon vanilla extract.
In a separate bowl, sift 3 1/2 cups flour and 1/4 teaspoon salt. Add to the wet mixture and stir on a low speed. When the dough congeals, place on a flour-dusted surface and knead into a flat circle. Cover the dough in plastic and refrigerate for 30 minutes.
Spread the dough until it is 1/2 inch thick and slice with a 3-by-1-inch finger-shaped cookie cutter. Put the cut dough onto an ungreased baking sheet and coat with sugar. Cook for 20 to 25 minutes. Let the cookies cool at room temperature.
Put the cooled cookies on a parchment-lined baking sheet. Microwave 3 ounces chocolate in a glass bowl for 30 seconds and mix with a wooden spoon. Repeat the process until the chocolate is nearly melted. Add another 3 ounces chocolate and stir at room temperature until fully blended. Dip 1/2 of each cookie in the melted chocolate.