Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Glazed Fingers Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Servings: 18 Yield: 18 Enjoy a chocolate-glazed version of our Basic Shortbread Wedges, which are buttery and delicious. Drizzle with melted chocolate for a rich and indulgent finishing touch. Ingredients 8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour ¾ teaspoon coarse salt ½ cup confectioners' or granulated sugar 1 teaspoon pure vanilla extract (optional) Directions Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers. Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour. Roll out basic dough 1/2 inch thick. Cut into 1-by-3-inch rectangles; chill. Bake until firm and just starting to color, 20 to 25 minutes. When completely cool, drizzle with chocolate glaze. Rate it Print