We’ve made shortbread, the classic holiday treat, even more irresistible by adding chunks of Swiss milk chocolate with honey and nougat.
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Set aside 1/2 cup chopped chocolate for garnish.
In large bowl, using hand mixer on medium speed, beat butter until smooth; beat in sugar until creamy, about 3 minutes. Beat in vanilla.
In separate bowl, whisk together flour, cornstarch and salt; stir into butter mixture just until combined. Stir in remaining chocolate.
Drop by 1 tbsp, 2 inches apart, onto prepared pans. Flatten slightly, pressing 1 piece of reserved chocolate into centre of each round. Refrigerate until firm, about 15 minutes.
Bake, 1 sheet at a time, until edges are golden, 15 to 18 minutes. Let cool on pans on rack for 5 minutes; transfer directly to rack to cool completely, about 15 minutes.
Makes about 36 cookies.
Nutritional facts PER COOKIE: about
- Fibre 0 g
- Sodium 22 mg
- Sugars 7 g
- Protein 1 g
- Calories 122
- Total fat 8 g
- Potassium 30 mg
- Cholesterol 15 mg
- Saturated fat 5 g
- Total carbohydrate 12 g
- Iron 3
- Folate 5
- Calcium 1
- Vitamin A 5