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Chocolate Shortbread Cookies

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Shortbread for chocolate lovers of all ages.

 
 
-
SKILL LEVEL
Serves
3-1/2 dozen cookies
 
 
Fleischmann's®
 
 
Ingredients
 
1 cup butter, softened (no substitutions)
1/2 cup brown sugar
1/4 teaspoon pure vanilla extract
3 squares (1 ounce each) semi-sweet chocolate, melted, cooled 5 minutes
2 cups all-purpose flour
1/4 cup Fleischmann's® Corn Starch
 
 
Instructions
 

Preheat oven to 300ºF. Mix butter, brown sugar and vanilla thoroughly using an electric mixer. Beat in melted chocolate. Gradually blend in flour and corn starch.

Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).  If desired, carve faces into each cookie using a thin knife. 

Bake at 300ºF for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely.

Recipe Note: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.

 
Total Time
 
Bake Time 25 to 30 minutes
 
LEAVE A review


Review from Margaret
I made these for Christmas Eve. They were a huge hit with everyone, even people who don't normally like shortbread.
Reply from Make Good: We're so happy that you enjoyed them!
 
 

 

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