Chocolate Scotch Shortbread


Ingredient to be Creamed:

Moist Ingredients:

Dry Ingredients:


  1. In a small bowl, melt the chocolate in the microwave for 30 seconds. Stir and repeat the process until the chocolate is completely melted. If you do not have a microwave click here for other options on melting chocolate.
  2. Set the chocolate aside to cool.
  3. Cream butter and sugar until light and fluffy; approximately 2 to 5 minutes.
  4. Add and mix in melted chocolate and vanilla.
  5. Mix in flour and optional salt.
  6. For maximum flavor, cover and chill the dough for at least 24 hours; preferably 48 hours.
  7. To bake in a 9x13 oblong baking dish, press the dough into an ungreased glass or ceramic baking dish; cover and chill as directed above.
  8. If you plan to roll the dough out and cut shapes; place the dough in a medium-sized bowl and cover and chill as directed above.
  9. Once the dough as been chilled for 24 to 48 hours you are ready to bake.
  10. Preheat oven to 300°. If using a convection oven use the pure convection setting at 275°.
  11. If you are baking the dough in a 9x13 oblong baking dish; randomly prick the dough with a fork.
  12. Place the baking dish in the center of oven and bake for 30 minutes.
  13. Cool for 30 minutes to 1 hour; cut the cookies into 1-inch squares.
  14. If you are rolling the dough out and cutting shapes; let the dough stand at room temperature for 1 hour.
  15. Lightly flour counter. Roll dough ¼ to ½-inch thick. Cut out small rounds or rectangles.
  16. Place rounds on an ungreased cookie sheet. Prick lightly with tines of a fork.
  17. Bake for 30 minutes or until cookies are a light golden color.
  18. Cool and serve.


If you bake in a pan you should end up with 3 to 4 dozen 1-inch square cookies.

If you roll the dough into rounds you should end up with approximately 2 dozen small rounds.

For traditional Scotch shortbread try my Scotch shortbread recipe.

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