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Salted Chocolate Topped Shortbread Recipe


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     Salted Chocolate Topped Shortbread

Category   Desserts - Breads
Sub Category   None
Preptime   25 minutes

9 oz whole wheat pastry flour (about 2 and 1/2 cups)
1/2 cup powdered sugar
1/4 cup cornstarch
1/2 t. kosher salt
1/2 c unsalted cultured butter, softened
1/3 cup plus 1 T canola oil
1/4 c. granulated sugar
1 and 1/2 t. vanilla extract
4 oz 60%-70% bitter sweet chocolate, chopped
1 t. flaky sea salt.

1. Preheat oven to 325. Whisk together flour, powdered sugar, cornstarch and salt in a medium bowl. 2. Beat together butter, oil, and granulated sugar in a large bowl with an electric mixer on medium speed until well blended. About 3 minutes. Beat in vanilla. Add flour mixture; beat on low just until combined. 3. Pat or roll dough into a 10 and 1/2 inch square on a baking sheet lined with parchment paper. Bake at 325 until set and lightly browned around the edges, about 30 minutes. Remove from oven and immediately cut into 36 squares (a pizza cutter and ruler make this go quickly). Cool cookies completely on baking sheet (about 1 hour). 4. Place chocoloate in a small microwave bowl and melt on high about 1 minutes, stirring after 30 seconds. Using a spoon or spatula, spread chocolate over 1/2 of top side of cookie and sprinkle sea salt over chocholate. Let stand until chocolate sets (about and hour).

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