Melt-in-your-mouth shortbread envelops milk chocolate and nougat - what more could a person ask for?
- Portion size 15 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 1 bar (400 g) Swiss milk chocolate with honey and almond nougat (such as Toblerone)
- 2 cups unsalted butter softened
- 2/3 cups superfine sugar
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 3 3/4 cups all-purpose flour
- 1/4 cup cornstarch
MethodCut chocolate bar between triangles into 15 large pieces; set aside.
In large bowl, beat butter with sugar until fluffy; beat in vanilla and salt. Stir in flour and cornstarch; knead gently to bring dough together.
On lightly floured surface, roll dough into 15-inch (38 cm) log. Cut into 1-inch (2.5 cm) thick rounds. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Press 1 chocolate piece, flat side down, into each round. Press dough to surround and overlap chocolate edges.
Bake in 325?F (160?C) oven until golden, 22 to 25 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.
Nutritional facts Per cookie: about
- Sodium 97 mg
- Protein 5 g
- Calories 513.0
- Total fat 33 g
- Potassium 41 mg
- Cholesterol 72 mg
- Saturated fat 20 g
- Total carbohydrate 51 g
- Iron 14.0
- Folate 30.0
- Calcium 5.0
- Vitamin A 23.0