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How to Make Shortbread Cookies & Chocolate Drizzle

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This shortbread cookies recipe makes for perfectly crisp and salty sweet cookies! Here’s how to make shortbread cookies and chocolate drizzle for cookies.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/3 cup confectioners’ sugar
  • 1/2 teaspoon salt
  • 1 vanilla bean, seeds scraped
  • 8 tablespoons (1 stick) unsalted butter, room temperature, cut into 1-inch pieces
  • 2 ounces bittersweet chocolate, chopped into small pieces

Instructions

  1. Adjust an oven rack to the middle position. Preheat the oven to 350F. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle, combine the flour, confectioners’ 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 the 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 (ours were more like 1/4-inch). 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 12 on each sheet.
  4. Bake one sheet at a time, 15 to 17 minutes, until the edges begin to brown.
  5. Transfer the pan to a wire rack and allow the cookies to cool completely before drizzling with chocolate.
  6. For the chocolate drizle: Put about 1 inch of water in a medium saucepan and bring to a gentle boil. 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. To decorate: 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 other pattern you like). Let the chocolate set before removing the cookies from the pan (unless, of course, you need to eat one right away).

Notes

Reprinted with permission from The Vanilla Bean Baking Book by Sarah Kieffer

Find it online: https://www.acouplecooks.com/shortbread-with-chocolate/