A classic buttery shortbread recipe cut into triangles and drizzled with chocolate and festive sprinkles makes this fun Chocolate Drizzled Shortbread cookies look like little Christmas trees.
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 8
Calories
Author The Gracious Wife
Ingredients
1cupflour
¼cupsugar
¼teaspoonsalt
½cupbutterquartered length-wise and cubed
1teaspoonvanilla
½teaspoonpeppermint extractoptional
½cupchocolate chips
1teaspoonvegetable oil or shortening
Sprinkles
Instructions
In a large mixing bowl, add flour, sugar, and salt, and whisk together to combine.
Add butter and cut in with a pastry blender or 2 knives.
When pea-sized clumps begin to form, use fingers to rub the butter in until the mixture is dough-like.
Add vanilla (and peppermint, if you're using it) and knead to incorporate.
Form the dough into a ball, and place onto a lightly floured surface.
Roll out dough to fit into a 9-inch pie or cake dish.
Place the dough in a buttered 9-inch dish. Press the dough all the way out to the edges.
Score the dough into 8 pieces (like a pie) and pierce the whole thing with a fork.
Bake at 300° for 45 minutes until slightly golden.
Set aside and allow to cool for 30 minutes.
After 30 minutes, cut shortbread along the scored lines you made before baking. Place on a piece of foil or wax paper. Set aside.
In a small microwave-safe bowl, add chocolate chips and oil. Microwave in 30 second intervals, stirring after each interval until chocolate is melted.
Transfer melted chocolate to a baggy. Drizzle over shortbread.
Add festive sprinkles, and allow chocolate to harden.
Store in a baggy or air tight container.
Cut a small hole in the corner of the baggy, and drizzle