A Buttery Chocolate Shortbread

One of my favorite cookbook authors is Carole Walter – her books are filled with recipes that are usually tasty, well-written, with clear instructions. Great Cookies: Secrets to Sensational Sweets is no exception.

One day, I decided to try her recipe for Chocolate Shortbread Nuggets, mostly because one of the ingredients is rice flour, and I have a bunch that I need to use up. I also love the idea of bar or refrigerator cookies, because drop or cutout cookies are some of my least favorite things to bake. The fact that I adore shortbread, and that the recipe contains chocolate had nothing to do with it – that’s my story and I’m sticking to it!

I was not disappointed. They were so rich that I had to nibble them bit-by-bit. Straight from the freezer, there is an almost fudge-like quality to them. I used a top quality imported butter in the recipe, and I think that made a huge difference, particularly in the texture.

They were so good. Yes, past tense – they’re all gone. Sigh.
For the original recipe, see here. For an adaptation, as well as great tips on making shortbread, check out Anita’s blog, Dessert First. Happy baking!