Shortbread with a Chocolate Drizzle

from King Arthur Flour

 

16 tablespoons (2 sticks) unsalted butter, at room temperature

1 cup (4 oz/113g) confectioners’ sugar

¼ teaspoon salt

2 teaspoons vanilla extract

¼ teaspoon almond extract, optional, or the flavor of your choice

2 cups (8.5 oz/240g) flour all purpose flour

2 oz of chocolate chips or small chocolate pieces

 

Preheat the oven to 300°

  1. Lightly grease two 9″ round or 8″ square cake pans. Line the bottom of the pans with wax paper, and spray the paper, too
  2. 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
  3. 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
  4. Use a fork or a docking tool to poke holes all over the surface of the dough, to release the steam while baking
  5. 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
  6. 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
  7. 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
  8. 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
  9. Store shortbread, well wrapped, for up to a week

Makes 24 wedge-shaped cookies