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Home > Recipes > Double-Drizzled Chocolate Shortbread Cookies

Double-Drizzled Chocolate Shortbread Cookies Recipe

Double-Drizzled Chocolate Shortbread Cookies
  • Intermediate

Find Similar Recipes:

Cookies x Intermediate x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Premier White Chips x REESE’S Peanut Butter Cups x HERSHEY’S SPECIAL DARK Cocoa x Christmas x
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Prep Time:
25 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 2 cups (4 sticks) butter or margarine, softened
  • 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 (do not use butter, margarine, spread or oil), divided
  • 1 cup REESE'S Peanut Butter Chips or HERSHEY'S Premier White Chips

Directions

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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