0.0 – 0 reviews • Dessert
| Level: |
Easy |
| Total: |
3 hr |
| Active: |
30 min |
| Yield: |
16 shortbread cookies |
Ingredients
- 2 sticks unsalted butter, at room temperature, plus more for the pan
- 1 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1 cup confectioners’ sugar
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 ounces semisweet chocolate, chopped
- Silver nonpareils, for decorating
Instructions
- Preheat the oven to 300˚. Lightly butter the bottom and side of a 9-inch fluted tart pan. Combine the all-purpose and whole-wheat flours, confectioners’ sugar and salt in a food processor and pulse until combined. Add the butter and vanilla and pulse until the flour is moistened and the dough just begins to clump together.
- Press the dough evenly into the prepared pan. Prick the dough all over with a fork, about 30 times.
- Bake until the shortbread is lightly browned and set in the center, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 10 minutes in the pan, then sprinkle with the chopped chocolate. Let the chocolate soften, about 5 minutes, then spread into a thin layer with an offset spatula, leaving a 1/2-inch border around the edge. Top with nonpareils; let cool completely.
- Remove the tart from the pan and transfer to a cutting board. Cut into thin wedges.
Nutrition Facts
| Serving Size |
1 of 16 servings |
| Calories |
212 |
| Total Fat |
13 g |
| Saturated Fat |
8 g |
| Carbohydrates |
23 g |
| Dietary Fiber |
1 g |
| Sugar |
10 g |
| Protein |
2 g |
| Cholesterol |
30 mg |
| Sodium |
75 mg |
