Rating: 3.5 stars
96 Ratings
  • 5 star values: 25
  • 4 star values: 19
  • 3 star values: 29
  • 2 star values: 16
  • 1 star values: 7
  • 96 Ratings

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Credit: Levi Brown

Recipe Summary

total:
1 hr 40 mins
hands-on:
10 mins
Yield:
Makes 12 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

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

  • 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.

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

Nutrition Facts

177 calories; fat 11g; saturated fat 7g; cholesterol 21mg; sodium 81mg; protein 2g; carbohydrates 19g; sugars 10g; iron 1mg; calcium 4mg.
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