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Shortbread Cookie Recipe

Shortbread Cookie Recipe with chocolate drizzle on a parchment-lined wire rack
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This Shortbread Cookie Recipe is irresistible! The initial bite is wonderfully crisp followed by a melt in your mouth buttery texture. The light drizzle of chocolate on top adds an added depth of flavor that is unforgettable!

Ingredients

Scale
  • 1 cup all-purpose flour
  • ⅓ cup confectioners’ sugar
  • ½ tsp salt
  • 1 vanilla bean, seeds scraped
  • 8 tbsp unsalted butter (room temperature, cut into 1-inch pieces)
  • 2 ounces bittersweet chocolate, chopped into small pieces

Instructions

  1. Adjust an oven rack in the middle position. Preheat the oven to 350 F . Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitter with a paddle, combine the flour, sugar, salt, and vanilla bean seeds on low speed. Add the butter one piece at a time and mix on medium until it is incorporated and the dough starts to form a ball. Dump dough out onto a lightly floured work surface, shape into a flat disc, and wrap in plastic. Refrigerate 30 minutes.
  3. Lightly flour a work surface and roll the dough into a large, 1/2 inch thick square. Using a 2-inch biscuit or cookie cutter, cut out circles. (Any dough scraps can be rewrapped and chilled while the cookies are baking). Gently slide a metal spatula underneath each round and transfer it to a prepared baking sheet. Place 8-9 on each sheet.
  4. Bake one sheet at a time, 15-17 minutes, until the edges begin to brown. Transfer the pan to a wire wrack and allow the cookies to cool completely before drizzling with chocolate.
  5. Put about 1 inch of water in a medium saucepan and bring to a gentle boil.
  6. Melt 1 ounce of the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted. Add the remaining 1 ounce and stir until the chocolate is completely smooth. Set aside to cool to room temperature.
  7. Keep the cookies on the baking sheet. Spoon the room temperature chocolate into a zipper-lock bag and close to seal, then snip the tip to make a very small opening. If the opening is too big, the chocolate will flow out too fast. Drizzle the chocolate back and forth over the cookies, making criss-cross patterns (or any pattern you like). Let the chocolate set before removing the cookies from the pan (unless, of course, you need to eat one right away).

Nutrition

Find it online: https://recipenly.com/shortbread-cookie-recipe/