This simple shortbread recipe is from the 2016 Lindt Holiday magazine.
With only 5 ingredients, which you probably already have on hand, plus some Lindt chocolate, you will be able to bake these up quickly. I had a 300 gram bar of Lindt Dark chocolate so I used the individual squares to top my shortbread. If you use the 100 gram bars the squares topping your cookies will be thinner but larger. Use square, round or shaped cookie cutters for interest or fun. These are delicious no matter what their shape!
Once your dough is prepared the recipe calls for refrigerating for approximately 10 minutes. My dough was soft but firm enough to roll out and not be sticky so I skipped this step. If your butter was too soft you may need to put dough in fridge before rolling and cutting.
Sprinkle with a little sea salt if desired.
Grab your mixer, put your butter on the counter to soften and choose your chocolate. Time to start your holiday baking. Whether you share or not is up to you!
Classic Lindt Shortbread
Preheat oven to 325F. Line 2 baking sheets with parchment. Makes approx. 24 cookies.
1 cup unsalted butter, softened
1/2 cup packed brown sugar
1/2 tsp vanilla extract
2 1/2 cups all-purpose flour
3 bars (100 grams) Lindt Excellence 70% Dark Chocolate (or chocolate of your choice)
Maldon sea salt
Cream together butter, sugar and vanilla until light and fluffy (this will take several minutes and scrape down your bowl and beaters at least once during the process).
Stir in the flour, 1/2 cup at a time, and mix until all flour is incorporated and dough forms ball. Cover and refrigerate for 10 minutes.
Lightly flour your work surface and roll out dough until about 1/2 inch thick. Use 2-inch square cutter and cut into 24 pieces.
Transfer dough to prepared cookie sheet about 1 1/2 inches apart and top with 1 square of chocolate.
Bake for 12-15 minutes until cookies begin to brown. Remember to rotate your pans 1/2 way through the baking time to ensure even baking. Remove from oven and sprinkle with sea salt if using.