These melt-in-your-mouth shortbread cookies are so delicious and fancy-looking that you won’t believe how easy they are to make. In fact, don’t tell anyone how easy they are. Let your friends and family praise you for your heroic baking efforts. Bask in their gratitude, because they are going to LOVE you for these buttery, chocolate-topped treats. “How did you do it?” they’ll wonder. Give them a weary, enigmatic smile and say, “Oh, it was nothing. You’re worth it.”
- 2 cups butter, softened to room temperature
- 1 ½ cups powdered sugar
- 3 ½ cups all-purpose flour
- ½ cup cornstarch
- 16 oz. chocolate wafers (the kind for melting)
- 1 tbsp. finely ground coffee
Preheat oven to 325. Cream butter and sugar together until fluffy. Sift flour and cornstarch together and add a little at a time to the creamed butter and sugar mixture. Press dough into a 15 by 10 baking sheet with a 1 inch lip. Poke all over with a fork so it stays nice and flat while baking. Bake at 325 for 45 minutes or until golden brown. Remove from oven and immediately slice while still warm. Let cool in the pan. While the shortbread is cooling, put your chocolate wafers in a microwave safe bowl and heat at 50% power in microwave at 30 second intervals, stirring frequently, until the chocolate is melted. Stir the coffee into the chocolate, mixing well, and then spread over the shortbread. Let the chocolate cool completely (you can speed this part up by sticking the pan in the fridge). Once the chocolate has cooled, carefully remove the shortbread from the pan using a metal spatula. Enjoy!