Homemade Chocolate Shortbread Recipe
Homemade Chocolate Shortbread Recipe photo by Taste of Home

Homemade Chocolate Shortbread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 6 servings

Ingredients

  • 1/4 cup butter, softened
  • 1/4 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1 to 2 tablespoons baking cocoa

Nutritional Facts

2 cookies equals 127 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 77 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Directions

  1. In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes.
  2. Pat into a 9-in. x 4-in. rectangle. Cut into 2-in. x 1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork.
  3. Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
Originally published as Chocolate Shortbread in Reminisce Extra April 1998, p47

Nutritional Facts

2 cookies equals 127 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 77 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Reviews for Homemade Chocolate Shortbread

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Nov. 7, 2013

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.

MY REVIEW
Reviewed Feb. 19, 2013

I love chocolate shortbread and this is my absolute favorite. It's easy, fast and delicious!

MY REVIEW
Reviewed Jan. 19, 2013

It was like an ingredient was missing. I followed the directions to the "T" - kept looking to see if I was doing it right. I finally pressed it into the pan - then it said cut in pieces then put on baking sheet. It was impossible to cut as it was powder - so I baked it in the 9x4 pan in one piece. Havent taken it out of the pan - still cooling but on the other hand it smells good. We will not waste it but eat it with a spoon. Sorry to report this - - was making it to take to my Sunday School class in the morning to have with coffee as we have the lesson.

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