Food Recipes Chocolate-Drizzled Shortbread 3.4 (96) Add your rating & review By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on April 21, 2016 Print Rate It Share Share Tweet Pin Email Photo: Levi Brown Hands On Time: 10 mins Total Time: 1 hrs 40 mins Yield: 12 cookies Jump to Nutrition Facts Ingredients 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 Directions 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. 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. Rate it Print Nutrition Facts (per serving) 177 Calories 11g Fat 19g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.