Chocolate-Drizzled Shortbread

Chocolate-Drizzled Shortbread
Photo: Levi Brown
Hands On Time:
10 mins
Total Time:
1 hrs 40 mins
12 cookies


  • ½ 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

  • ½ teaspoon kosher salt

  • ¼ cup sugar

  • ½ teaspoon pure vanilla extract

  • 4 ounces 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.

Nutrition Facts (per serving)

177 Calories
11g Fat
19g Carbs
2g Protein
Nutrition Facts
Calories 177
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 35%
Cholesterol 21mg 7%
Sodium 81mg 4%
Total Carbohydrate 19g 7%
Total Sugars 10g
Protein 2g
Calcium 4mg 0%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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