#chocolate shortbread

[fullcravings]

Homemade Chocolate Shortbread

[coatedhope]

chocolate dipped shortbread cookies

source - bestgunet.xyz

[therealcoolfooddude]

(via Chocolate Lover's Soirée) Chocolate lovers, this one's for you! Indulge in chocolate fondue, shortbread, and biscotti, plus irresistible toppings and add-ons. 

[quo-usque-tandem]

Chocolate shortbread and truffle cakes with sour cherry jam

[reikaniichan]

shortbread x 2 across 3 container because the larger are already in use

[daily-deliciousness]

Chocolate caramel shortbread bars

[dessertdeliciousness]

Champagne-Glazed Chocolate Shortbread

[thebakeclubla]

Chocolate Peppermint Shortbread

Merry. Crispy. Buttery. Festive.

Ingredients:

¾ Cup Powdered Sugar

1 Cup Unsalted Butter, softened

1 tsp Vanilla Extract

1 tsp Peppermint Extract

1 ¾ Cups All Purpose Flour

½ Cup Unsweetened Cocoa Powder

2 Candy Canes, crushed

3 oz. Dark Chocolate, melted

½ tbsp. Coconut Oil or Shortening

Directions:

1. In a stand mixer fitted with paddle attachment, or using an electric beater, cream the butter and powdered sugar until light and fluffy, about 3 minutes. Add the vanilla and peppermint extract and beat until smooth. Mix in the flour and cocoa powder and stir until just incorporated. (Dough will be very thick). Turn dough onto floured parchment paper and press into a disc. Refrigerate at least one hour.

2. Preheat oven to 350° and line a cookie sheet with parchment paper or a silicon mat.

3. Remove dough from fridge and turn onto a floured surface. Roll to about ¼ inch thick and use a cookie cutter to cut into desired shape. Arrange on prepared cookie sheet about ½ inch apart.

4. Crush the candy canes in a ziplock bag or bowl. Use your finger or the back of a spoon to gently press crushed candy into the center of each cookie. Bake in center rack for 9-11 minutes. Let cool completely on a cooling rack.

5. Combine chocolate and coconut oil or shortening in a microwave safe bowl and microwave in bursts of 30-seconds, mixing after each, until melted and smooth. Use a fork to drizzle chocolate over the cooled cookies. Refrigerate for 15-20 minutes until chocolate has hardened.

*Serve immediately or store in airtight container in fridge for 5 days.