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Ingredients

For the shortbread layer
For decorating

Directions

Instructions Checklist
  • Line a 9 x 13-inch baking pan with parchment, leaving overhangs on the two long sides.

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  • In a medium bowl, whisk together the flour, cocoa, and salt. In a large bowl, using an electric mixer combine the butter, sugar, and food coloring until smooth and evenly colored. Add flour mixture, mixing only until just incorporated. Press dough into prepared pan and chill until firm, about 30 minutes.

  • Preheat oven to 325°F. Stab shortbread all over with a fork. Bake until the top looks and feels dry and sandy 35 to 40 minutes. Transfer to a wire rack to cool completely. Once cool, evenly trim the edges using a large serrated knife. Cut in half lengthwise then cut 1-inch rectangles. You should have twenty six 4 1/2 x 1-inch rectangles.

  • Microwave chocolate, in a small bowl in 30-second increments at 50% power, stirring in between, until melted and smooth. Spoon three rounds onto each shortbread rectangle, using the back of a teaspoon to spread into even circles. Immediately decorate with candies to make snowman and refrigerate until firm. Store at room temperature for 3 days or undecorated shortbread in the freezer up to 3 months.

Nutrition Facts

255 calories; total fat 15g; saturated fat 9g; polyunsaturated fatg; monounsaturated fat 4g; cholesterol 28mg; sodium 48mg; potassium 50mg; carbohydrates 28g; fiber 1g; sugar 17g; protein 3g; trans fatty acidg; vitamin a 325IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 26mcg; vitamin b12mcg; calcium 25mg; iron 1mg.

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