Viennese Chocolate Shortbread Recipe
Ingredients
- 3/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg yolk, at room temperature
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 cup semisweet chocolate chips, melted
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg yolk, heavy cream, and vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Add flour mixture to the butter mixture in batches, mixing until just combined.
- Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Roll out dough on a floured surface to 1/4-inch thickness.
- Cut out cookies with a cookie cutter or knife and place on prepared baking sheet.
- Bake for 12 to 15 minutes, or until the edges are lightly golden.
- Allow cookies to cool completely.
- Melt chocolate chips in the microwave or a double boiler.
- Dip half of each cookie into the melted chocolate and place on parchment paper to set.
- Enjoy!
Verdict
This Viennese chocolate shortbread recipe is a perfect treat for those who love the combination of rich chocolate and buttery shortbread. The cookies are easy to make and can be enjoyed with a cup of coffee or tea.
Serving Suggestions
These cookies can be served as a dessert or a snack and can be stored in an airtight container for up to a week. They can also make a great gift for friends and family during the holiday season.
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