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Chocolate Nut Shortbread Recipe:

1/2 cup (113 grams) unsalted butter, at room temperature

1/4 cup (50 grams) granulated white sugar

1 cup (130 grams) all purpose flour

1/4 teaspoon ( grams) fine kosher salt

1/4 cup (25 grams) chopped pecans (or walnuts)

2 tablespoons (30 grams) semi sweet or bittersweet chocolate chips

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Chocolate Nut Shortbread: Preheat your oven to 325 degrees F (165 degrees C). You will need a 9 inch (23 cm) tart pan with a removable bottom (can also use a 9 inch (23 cm) spring form pan). Butter, or spray the bottom of the pan, with a non stick vegetable spray.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar, on low speed, until mixed together. In a separate bowl whisk together the flour and salt. Add to the butter and sugar mixture and beat just until incorporated and the batter starts to clump together (you don't want a solid ball of dough).

Press the shortbread dough evenly into your tart pan. Prick the surface of the shortbread with the tines of a fork to prevent the shortbread from puffing up. Next, evenly sprinkle the top of the shortbread with the chopped nuts and chocolate chips. Gently press the chopped nuts and chocolate into the shortbread.

Bake for about 30 to 35 minutes or until nicely browned (biscuit color). Place on a wire rack and allow the shortbread to cool completely before removing from pan. Then place the shortbread on a cutting board and cut into 12 wedges. Store in an airtight container or the shortbreads can be frozen.

Makes 12 Shortbreads.


Chocolate Nut Shortbread is a delicious combination of a buttery crisp shortbread topped with pecans and chocolate chips. This type of shortbread is so easy to make, because instead of cutting out individual cookies, we are making one large round of shortbread that you can just cut into individual wedges after baking. Perfect any time of the year, but especially during the holiday season.

Whenever you cut a round of shortbread into wedges, there can be the problem of the tips of the shortbreads breaking off. Dorothy Hartley in her lovely book "Food in England" tells us that "Every cook knows how the pointed ends of cut cakes and biscuits break off - so, after several centuries of broken tips, someone evolved the cure: they cut a circle out of the centre before baking......". If you like you can follow Dorothy Hartley's advice and cut out the center before baking. Or you can think of all those broken tips of shortbread as the cook's treat.

And did you know that wedge-shaped shortbreads are also known as "petticoat tails", named after the bell-hoop petticoats worn by court ladies in the 12th century.