Grammy's Kitchen · Shortbread · Chocolate shortbread bites
One of 67 shortbread recipes we measured
19 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 103% | 86% |
| total sugar | 76% | 56% |
| salt | 0% | 1% |
| mix-ins | 39% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces salted butter (cold and cut into small pieces) |
| 200 g | 1 cup powdered sugar |
| 50 g | 1/4 cup granulated sugar |
| 4 g | 1 teaspoon vanilla extract |
| 330 g | 2 3/4 cups all-purpose flour |
| 42 g | 1/4 cup dark chocolate melting wafers |
| 42 g | 1/4 cup milk chocolate melting wafers |
| 42 g | 1/4 cup white chocolate melting wafers |
Method: 9 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have some vintage (1970's) Wilton shortbread cookie molds I will use to make these! Five sheets so I can make lots of squares, triangles, circles and crescents!” — a cook, 5.0★