Chocolate Shortbread
These buttery chocolate shortbread bars are crisp-tender, rich, and perfect for any cookie tray.
Ingredients
- Butter for greasing the pan
- 1 cup unsalted butter, softened
- ¾ cup confectioners' sugar
- 1 tsp vanilla extract
- ¼ tsp table salt
- 3 ounces semisweet chocolate, melted and slightly cooled
- 2 cups all-purpose flour
Recommended Equipment
Instructions
- Heat the oven to 300°F. Grease a 9-by-13-inch pan with butter.Butter for greasing the pan
- Beat the butter and confectioners' sugar in a bowl with an electric mixer until light and fluffy. Add the vanilla, salt, and slightly cooled melted chocolate and beat until blended.1 cup unsalted butter | 3/4 cup confectioners' sugar | 1 tsp vanilla extract | 1/4 tsp table salt | 3 ounces semisweet chocolate, melted and slightly cooled
- Stir in flour, mixing gently until combined.2 cups all-purpose flour
- Pat the dough evenly into the prepared baking pan, using lightly floured fingers or a small offset spatula if it feels sticky.
- Bake for 40 to 45 minutes, until the shortbread looks set and the surface is dry to the touch.
- Cool in the pan for 10 to 15 minutes, then cut into 1 1/2-by-2-inch bars. Let cool completely in the pan before removing.
Tip: Mix the flour in gently and stop as soon as the dough comes together to keep the shortbread tender.
Nutrition
Calories: 94kcalCarbohydrates: 9gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 14mgSodium: 57mgPotassium: 23mgFiber: 0.4gSugar: 3gVitamin A: 159IUCalcium: 4mgIron: 0.5mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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