Chocolate Dipped Brown Sugar Shortbread (gluten-free, whole wheat, all-purpose flour options

• Vegetarian

• Baking & Spices

  • 3/8 cup Brown sugar, packed light
  • 3/4 cup Milk chocolate chips or chopped milk chocolate
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat flour or all-purpose flour or, white

• Nuts & Seeds

  • 1/3 cup Pecans

• Dairy

  • 1/2 cup Butter, unsalted

Found on texanerin.com

Ingredients

• 1/2 cup (113 grams) unsalted butter, softened
• 1/4 cup + 2 tablespoons (75 grams) packed light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup (125 grams) white whole wheat flour or all-purpose flour or 1 cup (138 grams) 1-to-1 gluten-free baking flour
• 3/4 cup (128 grams) milk chocolate chips or chopped milk chocolate
• 1/3 cup (37 grams) finely chopped pecans (or other nuts)

Directions

• Preheat the oven to 350 °F (176 °C) and lightly grease a 9 (23 cm) tart pan with a removable bottom.
• In a large mixing bowl using an electric hand mixer or stand mixer, beat the butter, sugar, salt and vanilla at medium speed until combined.
• Gradually beat in the flour at low speed until the flour is well incorporated. Do not over mix!
• Press the dough onto the bottom of the prepared pan and using a fork, poke holes about every 1.
• Bake for 15-20 minutes or until golden brown.
• Meanwhile, place the chopped nuts on a baking sheet. When you remove the shortbread from the oven, toast the nuts for about 3-8 minutes or until they smell toasty (the time will depend on how finely the nuts are chopped).
• Remove the shortbread from the oven and use a sharp knife to cut the shortbread into 8 wedges. The shortbread will be quite fragile so let it cool completely in the pan.
• Carefully remove the cookies from the pan using a spatula.
• Place a piece of parchment paper or wax paper on a baking sheet that will fit in your refrigerator.
• Melt the chocolate in a small saucepan over low heat while stirring frequently.
• Spoon the chocolate over the top and sides of a piece of shortbread and use the spoon to even it out. Place the shortbread on the parchment paper and sprinkle with nuts. Repeat with the remaining pieces.
• Place in the refrigerator for about 30 minutes to allow the chocolate to harden. You could alternatively let the cookies sit at room temperature for about 2 hours or until the chocolate has hardened.
• Store in an airtight container at room temperature for up to 3 days.