These chocolate drizzled shortbread bites are so simple to make but they taste so good! The shortbread has the perfect melt-in-your-mouth texture and the chocolate on top adds a great festive touch. I was so happy when these turned out just as I was hoping. I love the idea of chocolate and shortbread together, and making the combination into little bite sized cookies is a great idea for cookie trays and parties. I took these into work with a few other cookies for a Christmas party we were having, and was so surprised when these were the first to go! They don’t seem as fancy or as rich as other cookies I made so it was surprising to me that these were the ones my coworkers were raving about. Even though these cookies look simple, they would make a great addition to your cookie trays!
Chocolate Drizzled Shortbread Bites
Yield: 60 cookies
2 cups flour, plus more for dusting
1/2 pound unsalted butter, cut into 1/2-inch cubes, firm but not cold
1/2 cup powdered sugar
2 tablespoons cornstarch
3/4 teaspoon salt
chocolate for drizzling (I used candy melts, but you could use chocolate chips or baking chocolate - just be careful not to overheat it in the microwave)
Line 3 baking sheets with parchment and dust 1 with flour. Using an electric mixer on low speed, beat together 2 cups flour, the butter, sugar, cornstarch and salt until the dough just comes together, about 2 minutes. Do not overbeat.
Transfer the dough to the floured baking sheet and press into an 8 1/2-inch square about 1/3 inch thick. Refrigerate until firm, about 30 minutes. Prick the dough all over with a fork. Cut into 1-by-1-inch squares and refrigerate until cold, about 15 minutes.
Position a rack in the center of the oven and preheat to 275°. Divide the cookies among the remaining 2 prepared pans and bake 1 pan at a time, keeping the other refrigerated, until the bottoms of the cookies are golden, 30 to 35 minutes; let cool completely.
Melt chocolate carefully in the microwave, being careful not to burn it. Drizzle the chocolate over the cooled shortbread
shortbread recipe from Rachael Ray