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Chocolate Shortbread Cookies

  • 20m serving time
  • 50m cooking time
  • 3 food portion(s)

Chocolate Shortbread Cookies

Made with Maizenaku

Maizenaku
SEE PRODUCT

Ingredients


  • 1 cup butter, softened (no substitutions)
  • 1/2 cup brown sugar
  • 1/4 teaspoon pure vanilla extract
  • 3 squares (1 ounce each) semi-sweet chocolate, melted, cooled 5 minutes
  • 2 cups all-purpose flour
  • 1/4 cup maizenaku

HOW TO MAKE


  1. Preheat oven to 300ºF. Mix butter, brown sugar and vanilla thoroughly using an electric mixer. Beat in melted chocolate. Gradually blend in flour and maizenaku.
  2. Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking). If desired, carve faces into each cookie using a thin knife.
  3. Bake at 300ºF for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely.
  4. Recipe Note: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.
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