These chocolate treats are a variation of our Basic Shortbread Wedges.

Martha Stewart Living, December 2000

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Credit: Anna Williams

Recipe Summary

Servings:
36
Yield:
Makes about 3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using basic shortbread or hazelnut shortbread dough, roll into 1-inch balls with your hands; chill.

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  • Heat oven to 325 degrees. Bake until firm and just starting to color, 20 to 25 minutes. Allow to cool completely on a wire rack.

  • Dip cooled shortbread balls into chocolate glaze, allowing excess to drip off. Dip glazed balls into 1/2 cup finely chopped pistachios or pecans.

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