Shortbread cookies

Name: Shortbread cookies
Prep time: 35 min
Cook time: 45 min
Total time: 35 min
Yield: 2
Ingredients: • 1 cup + 1 tbs softened butter; • 1/4 cup white sugar; • 1/8 cup brown sugar; • 1/2 tsp vanilla; • 1 1/4 cup flour (I used gluten free!); • 3 ounces chopped chocolate — I used a dark chocolate seasalt bar and loved in! Any chocolate you like is great.; • 1 large egg; • coarse sugar or sprinkles to top

35 mins prepServes 2

The rich dark chocolate plus classic shortbread flavor is amazing — I promise they’re worth the chill time!

2 servings

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Instructions

1. Beat butter, sugars & vanilla until fluffy.
2. Mix in flour & chocolate — it may help to use your hands to help combine.
3. Gently roll into a log using plastic wrap or parchment paper. Chill until completely firm — about 2 hours in the fridge (or if you’re in a pinch, less time in the freezer).
4. Beat the egg and use it to coat the log of dough. Top the dough with coarse sugar or sprinkles. Warning: too many sprinkles + egg wash will cause the colors to run, so I’d stick to just one side.
5. Gently saw into cookies — if they crumble over a chocolate chunk, just use your hands to stick them back together.
6. Bake at 350 for 12-14 minutes until edges are just starting to brown.

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Shortbread cookies

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