This shortbread is so rich and flavorful that you may not wish to add icing; in that case, substitute granulated sugar for flour when rolling out the dough.

Martha Stewart Living, Spring 1991


Recipe Summary

Makes 2 to 3 dozen


Ingredient Checklist


Instructions Checklist
  • Sift together dry ingredients and process in a food processor until well mixed.

  • Add the butter pieces and process until mixture becomes a fine crumble (it should resemble cornmeal).

  • Melt chocolate in a double boiler over medium-low heat. In a small bowl, combine yolks, heavy cream, and vanilla.

  • When chocolate is melted, remove from double boiler and cool until just warm to the touch. Gently heat the yolk mixture in the double boiler for 1 minute, until yolks are the same temperature as the chocolate. Do not overheat, or they will curdle.

  • Add yolk mixture to melted chocolate and mix well. Pour into food processor along with flour mixture, and mix until dough comes together, 3 or 4 pulses.

  • Shape dough into 2 flattened rounds. Wrap and chill for at least 1 hour.

  • Heat oven to 325 degrees, and line baking sheets with parchment.

  • On a well-floured surface, roll dough 1/8 inch thick. Dip cutters in flour and cut into desired shapes. Brush off any excess flour. Carefully transfer cookies to sheets with a metal spatula, leaving a 1-inch space between them.

  • Bake for 10 to 14 minutes; do not overbake. Cool completely on racks, then decorate with Lemon Royal Icing.