Chocolate Shortbread with pecans

By jeenikeen

The ultimate melt-in-your-mouth shortbread with little nuggets of toasted pecans and the luxury of a drizzle of dark chocolate. The shortbread dough rolls out easily and there’s enough to make a variety of festive shapes.

Ingredients

• Garnish:
• 1 oz (60 g) bittersweet chocolate, chopped
• 1 cup (250 mL) butter, softened
• 1/2 cup (125 mL) superfine granulated sugar
• 1 tsp (5 mL) vanilla
• 1-3/4 cup (425 mL) all-purpose flour
• 1/4 cup (60 mL) cornstarch
• Pinch salt
• 2/3 cup (150 mL) finely chopped pecans
• 2 oz (60 g) bittersweet chocolate, chopped

Details

Preparation time 20mins
Cooking time 80mins
Adapted from longos.com

Preparation

Step 1

Line 2 rimless baking sheets with parchment paper; set aside.

Melt chocolate in a heatproof bowl over hot, not boiling, water; let cool.

In a large bowl, beat butter and sugar until light. Beat in vanilla and melted chocolate. In a separate bowl, whisk together flour, cornstarch and salt. In 2 additions, stir into butter mixture. Stir in pecans.

Press dough into 2 discs; wrap and refrigerate for about 30 minutes or until firm. On floured work surface, roll dough, 1 disc at a time, to 1/4- inch (5 mm) thickness. Cut out shapes, rerolling dough. Arrange about 1 inch (2.5 cm) apart on prepared baking sheets. Chill until firm.

Bake on parchment paper lined baking sheets in centre of preheated 300°F (150°C) oven for about 30 minutes or until firm to the touch. Let cool on the pan for 2 minutes; transfer to racks to cool. (Make ahead: Layer with waxed paper in airtight containers. Store at cool room temperature for up to 1 week; freeze for up to 1 month.)

Garnish: Chop and melt chocolate. Arrange shortbread on a tray; dipping tines of fork into the chocolate, drizzle chocolate over short- bread. Let cool until firm.

Makes about 50 shortbread.