Shortbread Cookies with Fudge Icing

You know those posts where you hear all about the little foibles and idiosyncracies of the blogger? This is one of those posts. So..you've been warned ;)

I am a complete anglophile.

I own boxes and boxes of English Breakfast tea.

I love all things Colin Firth. Keira Knightley. Alan Rickman.

I follow the Royal Wedding like it's my job and yes, I fully intend on getting up at whatever ridiculous time it airs so that I can see the dress and oohh and aahhh.

I may occasionally speak in a British accent when I am alone.

Yes, I am nearly an embarrassment to my fellow statesiders. Go ahead and wince. If I met someone else like myself, I probably would as well. Being happily within the confines of my self, though, I think I'll just watch some Doctor Who instead and enjoy some tea and biscuits.

Carry on, then.

Shortbread Cookies with Fudge Icing

1 1/4 cup flour

1 stick butter

1 tsp vanilla extract

1/2 cup sugar

2 eggs

pinch salt

3/4 cup chocolate chips

Directions:

Cream together the sugar and butter until light and fluffy. Add the eggs one at a time and then add the vanilla. Carefully mix in the flour until a loose dough forms. Place the dough on a piece of plastic wrap and shape into a log. Wrap in the plastic wrap and put in the refrigerator to chill for 2 hours.

Remove the dough and slice 1/4 inch thick on a diagonal. Place on lined cookie sheets and bake for roughly ten minutes, or until the edges begin to brown. Let cool.

To make the icing, melt the chocolate in a microwave safe bowl. Spread the chocolate over the surface of the cookies, using a toothpick to spread. Let set at room temperature.