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Chocolate Shortbread Cookies

Chocolate Shortbread Cookies

              

LEVEL

SERVINGS

3-1/2 dozen cookies

TIME

15 minutes

RECIPE RATING

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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

PRODUCTS

Instructions

  1. Preheat oven to 300°F. Mix butter, brown sugar and vanilla thoroughly using an electric mixer. Beat in melted chocolate. Gradually blend in flour and corn starch.
  2. 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.
  3. Bake at 300°F 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.

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