Homemade Chocolate Shortbread
This recipe has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. —Sarah Bueckert, Austin, Manitoba
Reviews
although my Grandmother made choc shortbread often I didnt get her recipe out of her head!! This doesnt taste the same at all..Perhaps too much butter and not the right chocolate.. My Grandma used bittersweet choc blocks and grated them to a powder and cocoa powder. That is all I remember..........not the best recipe Im afraid!
I love chocolate, but these didn't do it for me.
waspat - I wonder if you accidently used a whole stick of butter instead of half a stick. I have done similar things in my checkered baking past!
I tried this recipe just now and I do not know what I did wrong. The batter would not hold together at all. I know I had the correct things listed in the recipe. Any suggestions what I might have done wrong?
Really nice shortbread cookie. Nice flavour and melts in your mouth. I drizzled melted dark and melted white chocolate on the top after they cooled off. Definitely a make again.
I love shortbread, and this recipe has earned a permanent spot in my collection! However, I also found it to be too crumbly to even attempt to roll out. I simply added another tablespoon of melted butter, and it was much much better! These are very rich and wonderful with a hot cup of coffee!
My family loves shortbread cookies. I doubled the recipe, using about 4 tablespoons of the cocoa. These are delicious cookies. Just a note, when the recipe says to beat until dough holds together, that will take at least the 3 minutes indicated in the recipe. It does look like crumbs at first, but you have to keep beating for at least the full 3 minutes. This shortbread is delicious.
I've made this recipe twice now, both times with about 3/4 cup of chocolate chips added to the dough. The first time I also had problems getting the dough to stick together; I finally squeezed it with my hands until it went from crumbs to dough (the mixer couldn't do it). The second time I added the dry ingredients bit by bit and it worked better, but then I only scored the rectangle of dough before I baked it, without separating the pieces. I don't recommend doing that, because the outside edge pieces got over-browned before the center ones got baked. Next time I'll separate the pieces again. All in all, we really enjoyed the shortbread.
I make this at Christmas and for tea parties. It is not overly sweet- so sometimes I will dip one end in dark or white chocolate-or sprinkle the top with coarse sugar. It the dough is too crumbly, you may have to knead it a little bit till it holds together- typical of shortbread.
I love chocolate shortbread and this is my absolute favorite. It's easy, fast and delicious!