Chocolate Shortbread Cookies

Shortbread cookies, of any variation have a very distinct texture and really nothing else will do when you’re craving shortbread. I’ve tried too many types of shortbread to remember but only baked a few. I’ve made a few different recipes of traditional shortbread recipes, and a few with dried fruits in them (cranberries and cherries, natch) and of course these – Chocolate Shortbread. I have to admit I really, really love shortbread that has very finely chopped nuts in them but even against those, I think this is my favorite bastardization of shortbread.

Chocolate Shortbread Cookies via Great Cookies: Secrets to Sensational Sweets

1 1/4 cups flour
1/2 cup rice flour
1/2 cup strained Dutch process cocoa
1/4 teaspoon salt
1 cup butter
2/3 cup superfine sugar
1 teaspoon vanilla extract
1 tablespoon sanding sugar
4 ounces bittersweet chocolate
1 teaspoon canola oil

To prep, preheat your oven to 350F and line a baking dish with aluminum foil. Then sift togetherthe flours, cocoa and salt. In a separate bowl, cream the butter and the sugar, then add the vanilla and mix again.
This next step is a lot easier if you use a big bowl. Add half the dry ingredients to the butter mixture and combine, then add the rest. Don’t overmix it!
Now dump the mixture out onto your foil-lined dish and press it into it. Try to make it as even all the way around the pan as possible. Bake it for about 45 minutes, turning it twice during baking. Once it’s cooled off a bit, (but not totally cool), cut into bite sized squares. Then melt your chocolate and mix in your oil. Dip the cookie pieces into the chocolate and let dry on parchment paper. Sprinkle with sanding sugar and voila! Cute, yes?