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Chocolate-Drizzled Shortbread

In a medium mixing bowl stir together the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.

To make wedges: on an ungreased cookie sheet pat or roll the dough into an 8 inch circle (or two 4 inch circles). Use your fingers to make a scalloped edge. Prick dough with a fork to avoid bubbling. With a knife, cut the circle into pie-shaped wedges. Leave wedges in the circle shape.

Bake in a 325° oven for 25 to 30 minutes or until the bottom just starts to brown and the center is set. Cut the circle into wedges again while warm. Cool on the cookie sheet for 5 minutes. Remove cookie without separating wedges (or do one half at a time) and cool completely on a wire rack.

While circles are cooling, prepare Drizzling Chocolate. When cool, drizzle chocolate over cookies. Serve on a pretty plate.