Levi Brown
Hands-On Time
10 Mins
Total Time
1 Hour 40 Mins
Yield
Makes 12 cookies

How to Make It

Step 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.

Step 2

Using an electric mixer, beat the butter, sugar, and vanilla on medium-high until light and fluffy, 2 to 3 minutes.

Step 3

Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

Step 4

With floured fingers, press the dough into the prepared pan and prick all over with a fork.

Step 5

Bake until golden and firm, 30 to 40 minutes. Let cool.

Step 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.

Step 7

Turn the shortbread out of the pan and, using a serrated knife, cut into 12 wedges.

Chef's Notes

 

 

Ratings & Reviews

/5
Reviews
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