Chocolate-Covered Shortbread
- Level: Easy
- Yield: 16 shortbread cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 212
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 2
- Cholesterol
- 30
- Sodium
- 75
- Total: 3 hr
- Active: 30 min
Ingredients
2 sticks unsalted butter, at room temperature, plus more for the pan
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 cup confectioners' sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3 ounces semisweet chocolate, chopped
Silver nonpareils, for decorating
Directions
- Preheat the oven to 300˚. Lightly butter the bottom and side of a 9-inch fluted tart pan. Combine the all-purpose and whole-wheat flours, confectioners' sugar and salt in a food processor and pulse until combined. Add the butter and vanilla and pulse until the flour is moistened and the dough just begins to clump together.
- Press the dough evenly into the prepared pan. Prick the dough all over with a fork, about 30 times.
- Bake until the shortbread is lightly browned and set in the center, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 10 minutes in the pan, then sprinkle with the chopped chocolate. Let the chocolate soften, about 5 minutes, then spread into a thin layer with an offset spatula, leaving a 1/2-inch border around the edge. Top with nonpareils; let cool completely.
- Remove the tart from the pan and transfer to a cutting board. Cut into thin wedges.