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Chocolate Shortbread Cookies

  • Beginner
  • 3-1/2 dozen cookies
  • 15 min
Baking Success Or Baking Mess

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

Instructions

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.


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.


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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