Friday, July 12 2024

These buttery, crumbly shortbread cookies, embellished with a luxurious drizzle of rich chocolate, will transport your taste buds to the heart of Italy.
With a perfect balance of sweet and savory, these treats are the perfect companion for afternoon tea or coffee breaks.

Whether you are an experienced pastry chef or new to the kitchen, this recipe is simple and sure to impress.

Let’s dive into the world of Italian flavors and prepare these delicious chocolate cookies!




  • 1 +1/8 cups of unsalted and very soft butter
  • 1/3 cup of granulated sugar
  • 1/4 cup of cornstarch
  • 1 3/4 cup all purpose flour (or, for chocolate shortbread, 1 1/2 cups flour and 1/4 cup cocoa)
  • 1/2 tsp of vanilla extract
  • 1/4 tsp of salt
  • 3/4 cup of dark chocolate, melted, for decoration



Beat butter and sugar until light and creamy.

Add the remaining ingredients and mix well.

Load the mixture into a piping bag fitted with a 0.60 inch star nozzle.

For best results, the mixture should have a temperature of about 75- 77 F.

If the day is cold and you are using a plastic (not metal!) spout, you can put the entire bag in the microwave and heat it at high temperature for 10 seconds to soften the mixture.

If the mixture is too cold, it is really very difficult to pipe-it is a challenge not only for your grip strength, but also for the strength of the bag!

I always use a cloth bag for this job; the plastic ones would tear very quickly.

Conjugate 2-3 inch strips of dough, holding the spout directly perpendicular to the tray and using a slight zig-zag motion at each end.

Once all the shortbread has been satisfactorily rolled out, chill them in the refrigerator for about 10 minutes (this helps preserve the grooves!).

Bake the shortbread for 13 to 15 minutes at 350 F, or until golden brown on the edges.

Let them cool completely on the baking sheets-they are very crumbly before they are completely cold.

When the shortbread cookies are cold, melt the chocolate (you can use the microwave or put the chocolate over hot water).

Dip half of each cookie into the chocolate, either one side or the base (dipping the base is trickier).

Let the chocolate drip for a few seconds and then place on clean baking paper for the chocolate to set.

If you have leftover chocolate, you can spread it over the top of the shortbread, but at the end of the process there should not be too much left.

If the day is hot, you may need to put them in the refrigerator to congeal, but I prefer to let them congeal at room temperature (it takes an hour or more on a hot day, but I find the chocolate is more stable if it has congealed at room temperature).


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