Martha Stewart Living, December/January 2015


Read the full recipe after the video.

Recipe Summary

35 mins
3 hrs 25 mins
Makes about 4 dozen




Instructions Checklist
  • Crust: Preheat oven to 375 degrees with rack in middle. Butter a 9-inch square cake pan. Line bottom and 2 sides with parchment, leaving a 1-inch overhang. Butter parchment.

  • With a mixer on medium speed, beat butter with brown sugar, vanilla, and salt until fluffy, about 2 minutes. Reduce speed to low; beat in flour until combined and a soft dough forms.

  • Spread dough in prepared pan, pressing evenly with the bottom of a dry-measure cup. Prick all over with a fork. Bake until golden, about 15 minutes. Let cool completely in pan on a wire rack.

  • Truffle: In a small saucepan, bring cream just to a boil over medium heat. Remove from heat; whisk in chocolate until melted and combined. Add liqueur and salt, whisking until blended, then stir in nuts. Let cool slightly.

  • Pour chocolate mixture evenly over cooled crust. Refrigerate, uncovered, until cold and set, about 2 hours.

  • Remove shortbread from pan using parchment; place on a cutting board. Dust top completely with cocoa powder. Cut into 48 squares, dipping knife in hot water and wiping clean before each slice. Refrigerate in a single layer until ready to serve, up to 1 week.


Reviews (2)

10 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: Unrated
I wanted a peppermint bark cookie, so I modified this recipe with great success! I replaced the liquor with a teaspoon of peppermint extract, and the hazelnuts with eight chopped candy canes. (half mixed in the chocolate, the other half on top instead of cocoa powder. ) The shortbread base is just the right texture for all that rich chocolate and the peppermint was not overpowering. Our guests gobbled it all up!
Rating: Unrated
These were delicious!! The truffle stuck well to the shortbread layer - although I do think the shortbread layer could have been a little thicker. Also - I subbed semisweet chocolate for bittersweet. All in all, a big hit!