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Double-Drizzled Chocolate Shortbread Cookies Recipe

Double-Drizzled Chocolate Shortbread Cookies

Prep Time: 25 Minutes

Skill Level: Intermediate

Recipe Rating


  • 2 cups (4 sticks) butter or margarine
  • 1-1/3 cups sugar
  • 1 teaspoon vanilla extract
  • 4 egg yolks
  • 4 cups all-purpose flour
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa
  • 1 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 2 tablespoons shortening
  • 1 cup REESE'S Peanut Butter Chips or HERSHEY'S Premier White Chips


  • 1. Beat butter, sugar and vanilla until well blended. Add egg yolks, one at a time, beating well after each addition. Gradually add flour, cocoa and salt, beating until blended. (Batter is very stiff.)
  • 2. Divide dough in half. Shape each part into 12-inch long log. Roll each in pecans, pressing firmly to have pecans adhere. Wrap each roll separately in plastic wrap. Refrigerate 6 to 8 hours.
  • 3. Heat oven to 350°F. Using a sharp knife, cut rolls into 3/8-inch slices. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
  • 4. Place chocolate chips and 1 tablespoon shortening shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir until melted. Drizzle over tops of cookies. Melt peanut butter chips or white chips with remaining 1 tablespoon shortening; drizzle over chocolate. Let stand until drizzles are set. Makes about 6 dozen cookies.

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