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Correo Electrónico
Add a photoBy Dawn Perry , December, 2011
Makes 12 cookies| Hands-On Time: 10m| Total Time: 1hr 20m
Raciónes: 12
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Ingredientes
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan
- 1 cup all-purpose flour, spooned and leveled, plus more for pressing in the dough
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 1/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 4 ounces semisweet chocolate, chopped
Direcciones
- Heat oven to 350° F. Butter an 8-inch round cake pan and line with a circle of parchment. In a large bowl, whisk together the flour, cornstarch, and salt; set aside.
- Using an electric mixer, beat the butter, sugar, and vanilla on medium-high until light and fluffy, 2 to 3 minutes.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
- With floured fingers, press the dough into the prepared pan and prick all over with a fork.
- Bake until golden and firm, 30 to 40 minutes. Let cool.
- In a small microwave-safe bowl, microwave the chocolate in 30-second intervals, stirring between each, until melted and smooth. Drizzle it over the cooled shortbread and refrigerate until set, 15 to 20 minutes.
- Turn the shortbread out of the pan and, using a serrated knife, cut into 12 wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 175 | |
| Calories from Fat 110 | 63% |
| Total Fat 12.72g | 16% |
| Saturated Fat 7.93g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 101mg | 4% |
| Potassium 92mg | 3% |
| Total Carbs 16.18g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.3g | 3% |
| Protein 2.38g | 4% |
