Chocolate-Drizzled Shortbread

Chocolate-Drizzled Shortbread
Levi Brown
Dress up the original by melting chocolate in the microwave and drizzling over the cooled shortbread.

Get the recipe
.
Makes 12 cookies
preparation
10
minutes
cooking
100
minutes

Ingredients

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

Directions

  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.

 

Dawn Perry
November 2011

Nutritional Information

  • Per Serving
  • Calories 177
  • 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
What does this mean? See Nutrition 101.