Chocolate Shortbread Cookies


Shortbread for chocolate lovers of all ages.

-- Serves
SKILL LEVEL 3-1/2 dozen cookies
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

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
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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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