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Chocolate-Drizzled Shortbread

Chocolate-Drizzled Shortbread
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Makes 12 cookies| Hands-On Time: | Total Time:



  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.
By December, 2011

Nutritional Information

  • Per ServingServing Size: 1 cookie
  • Calories 177
  • Fat 11g
  • Sat Fat 7g
  • Cholesterol 21mg
  • Sodium 81mg
  • Protein 2g
  • Carbohydrate 19g
  • Sugar 10g
  • Fiber 0g
  • Iron 1mg
  • Calcium 4mg
What does this mean? See Nutrition 101 .

Quick Tip

Roll of parchment paper
These cookies can be kept at room temperature, between sheets of wax paper or parchment in an airtight container, for about 5 days.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.