Friday, September 23, 2016

Chocolate Drizzled Shortbread

These can look quite fancy without taking much work, and shortbread goes well with a lot of different meals. 
  • 1/2 C butter, softened
  • 1/2 C powdered sugar
  • 1 tsp vanilla
  • 1 C flour
  • 1/4 tsp salt
  • 1/4 chocolate chips
  • 1/4 tsp shortening
1.  Preheat oven to 350°F.  In a small mixing bowl, cream butter and sugar.  Beat in vanilla; mix well.  Combine flour and salt; gradually add to creamed mixture and mix well. 
2.  Shape into 1 inch balls.  Place 2 inches apart on ungreased baking sheet; flatten slightly with a glass dipped in sugar.  Bake at 350°F for 10-12 minutes or until edges are golden brown.  Immediately remove to wire racks to cool. 
3.  For drizzle, in a heavy saucepan or microwave, melt the chips and shortening, stir until smooth.  Remove from heat.  Drizzle over cookies. 
Yield: about 18 cookies

Robyn's notes: Good when you want cookies but have run out of eggs or granulated sugar.  This went quickly, though the drizzle required fast work because I had to do it while the chocolate was still very hot.  I really like the dough for these!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

No comments: