Best Shortbread Recipes (with Chocolate)
Shortbread recipes have withstood the test of time. They never go out of style. When you add chocolate to your shortbread recipes, you've created an outstanding treat at Christmas or any other time of the year.
Trivia: A shortbread recipe is a mainstay in Europe. It's not a bread at all, but rather its the granddaddy of all sugar cookies.
Your shortbread recipes are so much better when you use good quality chocolate, such as you find at
at Chocolate.com - The World's Largest Chocolate Marketplace.
The First of your Shortbread Recipes: Chocolate Pecan Shortbread
2 sticks butter
1/4 cup sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla
2 cups all purpose flour
1/2 cup pecans -- coarsely chopped
1 12 oz pkg chocolate chips
1 or 2 tbsp milk
Cream butter and sugars until light and fluffy; blend in vanilla. Add flour
and mix only until blended; dough will be stiff. Stir in pecans and 1 cup
semi-sweet chocolate chip pieces. Press dough into 13 x 9-inch pan. Sprinkle
top with 1/3 cup baking bits; press lightly into dough. Bake 18 to 20 minutes
or until light golden brown. Cool completely.
Drizzle your shortbread recipe with chocolate glaze.
Place remaining semi-sweet chocolate chips in a microwave proof container; add
1 tablespoon milk. Heat 30 seconds on HIGH (or adjust according to your microwave's strength). Stir until chocolate is completely
melted and mixture is smooth; blend in additional milk, 1 teaspoonful at a
time, to reach desired consistency. Pour mixture into a zipper-type plastic
close bag tightly, removing all air. Snip a tiny piece off one corner of the
bag (not more than 1/8 inch). Holding top of bag tightly, drizzle glaze in
The Second of your Shortbread Recipes. Chocolate Dipped Macadamia Nut Shortbread
I fell in love with macadamia nuts during my first Hawaiian vacation, many years ago. The love affair continues.
1 cup butter
3/4 cup powdered sugar
1 tsp vanilla
2 cups sifted flour
3/4 cups chopped macadamia nuts
1 cup milk chocolate chips or
1 cup semisweet chocolate chips
1 1/2 tsp vegetable shortening
Preheat your oven to 375°F.
In large mixing bowl, beat butter, sugar and vanilla until light and
fluffy. Gradually stir in flour until well blended. Stir in macadamia
Place dough on wax paper and shape into a roll two inches in diameter.
Wrap in paper and foil and chill at least two hours or overnight.
Preheat oven to 300 degrees. Cut roll into slices approximately. 1/4 to 1/2 inch
thick. Bake on ungreased baking sheet for 20 minutes or until cookies
begin to brown. Remove from oven; cool on wire rack.
Meanwhile, in a small bowl melt chocolate chips (microwave works well) and
stir in shortening. Mix well. Dip one end of each cookie into chocolate
mixture and place on wax paper. Refrigerate cookies until chocolate
Store your shortbread recipes in a cool place.
Bakeware Hard to find bakeware and novelty items for cooking.
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