Cast Iron Skillet Shortbread

Soften the Butter at room temperature and place into mixer bowl. Using the whisk attachment, lightly whisk on low until smooth.

Add the salt and sugar to the butter and continue whisking on low until combined. Increase speed to medium and continue whisking for 5 minutes. This helps incorporate air into the butter which improves the cookies flakiness.

Replace the whisk with the paddle. Starting on low speed mix in 1 cup of the flour until combined.

Add the remaining flour 1/2 cup at a time until combined. Increase mixer speed to medium and continue mixing until batter pulls away from the side of the bowel.

Spray the skillet inside with a good quality spray vegetable oil. Transfer the batter to the skillet.

Cover the batter with wax paper and press into the skillet paying attention to the edges. This is important for baking.

Place Skillet into a 325 degree oven and bake for 30 minutes. Check.

Continue baking checking at 10 minute intervals. When the batter pulls away from the sides of the skillet and the top is lightly brown remove from oven and let cool for 5 minutes,

Flip shortbread onto cutting board and let cool an additional 5 minutes.

Using a serrated knife, cut into desired size. The cookie is fragile at this point so go easy and slow with the knife.

Melt the chocolate chips for dipping. We used a 1 pt cast iron cauldron in a water bath.

Place Blueberries in a 1 pt cast iron cauldron, toss with sugar, add the water and cook in the water bath.

Use your imagination. We drizzled some chocolate over half of some stacked cookies and added the blueberries to the other half. For a side we dipped strawberries and some of the cookies in the chocolate.

Dip some of the cookies in chocolate and place in the refrigerator. Just remember they're fragile so if one breaks off you'll have to fish it out with a spoon and eat it ??