Ingredients
- 16 tablespoons unsalted butter (2 sticks, at room temperature)
- 1 cup confectioners' sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional)
- 2 cups all purpose flour
- 2 oz chocolate chips
Instructions
- Preheat the oven to 300°
- Lightly grease two 9″ round or 8″ square cake pans. Line the bottom of the pans with wax paper, and spray the paper, too
- With an electric mixer, beat together the butter, sugar, salt, and extracts until it’s well combined. Beat in the flour. The mixture may seem a little dry at first; keep beating until a stiff dough forms. If necessary, add up to 1 tablespoon of water to bring the dough together
- Divide the dough in half (if you have a scale, each half will weigh about 10.5 oz/300g), and press each half into each of the prepared pans, smoothing the surface with your fingers or a mini rolling pin
- Use a fork or a docking tool to poke holes all over the surface of the dough, to release the steam while baking
- Bake the shortbread until it’s a light golden brown across the top surface and a deeper golden brown around the edges, about 35 minutes
- Remove the shortbread from the oven and turn it out of the pans and onto a clean work surface. Remove the wax paper from the bottom of the shortbread. You can wait a few minutes before removing it from the pans, but it must still be warm
- Immediately cut the shortbread while it’s warm; if you wait until it’s cool, it will crumble. Using a pizza wheel or sharp knife, cut each round into 12 wedges. Transfer the shortbread wedges to a rack to cool
- When the shortbread has cooled, keep it on the cooling rack. Place the chocolate pieces into a small stainless steel bowl, over a saucepan of water. Bring this to a simmer. The chocolate will melt in a few minutes. Using a fork dipped in the chocolate, drizzle if over the shortbread, in any pattern that you’d like. Cool this completely (it will just take minutes) before serving
- Store shortbread, well wrapped, for up to a week
Notes
Makes 24 wedge shaped cookies
Nutrition Facts
Shorbread with a Chocolate Drizzle
Amount per Serving
Calories
394
% Daily Value*
Fat
24
g
37
%
Saturated Fat
15
g
94
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
61
mg
20
%
Sodium
78
mg
3
%
Potassium
42
mg
1
%
Carbohydrates
41
g
14
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
3
g
6
%
Vitamin A
700
IU
14
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.