Chocolate-Drizzled Shortbread

Photo by Levi Brown
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  • Makes 12 cookies
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 177 calories
    • Fat 11 g
    • Sat Fat 7 g
    • Cholesterol 21 mg
    • Sodium 81 mg
    • Protein 2 g
    • Carbohydrate 19 g
    • Sugar 10 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 4 mg


  1. Check 1/2cup (1 stick) unsalted butter, at room temperature, plus more for the pan
  2. Check 1cup all-purpose flour, spooned and leveled, plus more for pressing in the dough
  3. Check 2tablespoons cornstarch
  4. Check 1/2teaspoon kosher salt
  5. Check 1/4cup sugar
  6. Check 1/2teaspoon pure vanilla extract
  7. Check 4ounces semisweet chocolate, chopped


  1. Heat oven to 350° F. Butter an 8-inch round cake pan and line with a circle of parchment. In a large bowl, whisk together the flour, cornstarch, and salt; set aside.
  2. Using an electric mixer, beat the butter, sugar, and vanilla on medium-high until light and fluffy, 2 to 3 minutes.
  3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
  4. With floured fingers, press the dough into the prepared pan and prick all over with a fork.
  5. Bake until golden and firm, 30 to 40 minutes. Let cool.
  6. In a small microwave-safe bowl, microwave the chocolate in 30-second intervals, stirring between each, until melted and smooth. Drizzle it over the cooled shortbread and refrigerate until set, 15 to 20 minutes.
  7. Turn the shortbread out of the pan and, using a serrated knife, cut into 12 wedges.