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Chocolate-Drizzled Shortbread

 Chocolate-Drizzled Shortbread
The home economists in our Test Kitchen came up with this recipe for cookies that are as pretty as they are tasty.
9 ServingsPrep/Total Time: 30 min.


  • 1/2 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup semisweet chocolate chips
  • 1/4 teaspoon shortening


  • In a small bowl, cream butter and confectioners' sugar. Beat in
  • vanilla; mix well. Combine flour and salt; gradually add to creamed
  • mixture and mix well.
  • Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets;
  • flatten slightly with a glass dipped in sugar.
  • Bake at 350° for 10-12 minutes or until edges are golden brown.
  • Immediately remove to wire racks to cool.
  • For drizzle, in a heavy saucepan or microwave, melt the chips and
  • shortening; stir until smooth. Remove from the heat. Drizzle over
  • cookies. Yield: 18 cookies.
Nutritional Facts: 1 serving (2 each) equals 190 calories, 12 g fat (7 g saturated fat), 27 mg cholesterol, 169 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.