Brown Sugar Shortbread Wedges Dipped in Chocolate & Walnuts

I make a number of different cookies each Christmas for my family, because everyone now has their own favorites. Personally, I am a shortbread girl myself, and although I do enjoy many of the Italian specialty cookies I make, I always have to make some type of shortbread cookie on my cookie platter for myself. Over Thanksgiving, I made these brown sugar shortbread cookies topped with a mixture of cinnamon and sugar, and my grandkids gobbled them up. For Christmas this year however, I decided to finish the cookies off a little differently, and dipped the bottoms of the baked cookie wedges in melted chocolate then sprinkled them with nuts. Either way you make them, this simple cookie is delicious, and the brown sugar adds a crunchier texture than regular or powdered sugar does. If you have a fluted or scalloped tart pan it works great for these cookies, though you can also use a spring-form pan.

Cinnamon & Sugar Variation: Before baking, mix together 1/2 teaspoon of ground cinnamon and 1 1/2 tablespoon of sugar and sprinkle over the top of the dough before baking, and ignore the steps for  the chocolate and walnut finish.

Buon Appetito!
Deborah Mele 2012

Brown Suagr Shortbread

Yield: Serves 12

Prep Time: 15 mins

Cook Time: 35 mins


8 Ounces (Plus 1 Tablespoon) Unsalted Butter At Room Temperature
1 Cup Packed Brown Sugar
2 Cups All-purpose Flour
1/8 Teaspoon Salt
To Finish:
1 Cup Chocolate Chips
1/2 Cup Finely Chopped Walnuts


Preheat oven to 325 degree F.
Lightly grease a 9 inch fluted tart or spring-form pan with the tablespoon of butter.
In a bowl, beat the butter and sugar until light and fluffy.
Add the flour and salt and mix just until combined.
Using your fingertips, press the dough evenly over the bottom of the pan.
Use a sharp knife to cut the dough into 12 equal wedges.
Use a fork to pierce the dough all over.
Bake until set and lightly browned, about 30 to 35 minutes.
Cool, release the sides of the pan, and use a sharp knife to cut along the marked lines you made before baking.
Melt the chocolate, and dip the scalloped bottom of each wedge into the chocolate then place on a sheet of parchment paper to set.
Sprinkle the chocolate with the chopped walnuts, then let set for 2 to 3 hours.
Store in an airtight container for up to three days.


3 Responses to “Brown Sugar Shortbread Wedges Dipped in Chocolate & Walnuts”

  1. 1
    Barbara — December 18, 2012 @ 5:16 pm

    I’m tempted to try to make this even more decadent by using DARK brown sugar – what do you think?


    Deborah Reply:

    Barb, I’m sure it would be great!


  2. 2
    Theresa Shipsey — December 18, 2012 @ 10:22 pm

    Shortbread cookies are my favorite. Love Brown Sugar, can’t wait to try this.


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