Recipe for chocolate-chunk shortbread triangles

sheryl julian/globe staff

Makes 2 dozen

One way to make shortbread look professional is to draw circles with pencil on parchment paper, then turn the paper over and press the dough inside the circles. These are made with chocolate chunks or chips, then dredged with granulated sugar, baked, and cut into triangles.

1 cup (2 sticks) unsalted butter, at room
1 cup confectioners’ sugar, sifted
2 cups flour
¼ teaspoon salt
1 cup chopped bittersweet chocolate (60 percent
cocoa) or chocolate chips
Granulated sugar (for sprinkling)

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1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper. Use a pie pan or plate and a pencil to draw three 6-inch rounds on the papers. Turn the papers over.

2. In an electric mixer on medium speed, with the paddle attachment, if you have one, or the whisk, beat the butter for 1 minute or until smooth. Add the confectioners’ sugar and beat until the mixture is creamy.

3. Add the flour and salt. Continue beating, scraping down the sides of the bowl, until the mixture is smooth. Remove the bowl from the mixer stand. With a rubber spatula, stir in the chopped chocolate.

4. Set of the dough in the center of each round. With the heel of your hand, press the dough evenly to fill the circles.

5. Sprinkle the dough generously with granulated sugar. With a large straight-edged knife, cut one of the rounds evenly into quarters. Cut each quarter in half to make
8 triangles. Repeat with the other rounds.

6. Bake the rounds for 25 minutes or until they are pale golden, turning the sheets from back to front halfway through baking.

7. Slide the rounds on their parchment papers onto wire racks and let them sit for a few minutes to cool. Carefully transfer the rounds on their papers to a board. Use a clean knife to cut the rounds along the same lines you made before baking. Set the triangles on a wire rack to cool completely. Store in an airtight container for up to 2 weeks.  Sheryl Julian