Speckled Shortbread

Vanilla and chocolate flavor this Scottish classic.


3 dozen

Recipe from

Oxmoor House


1/2 cup shortening
1/2 cup butter, softened
1 cup sugar
1 vanilla bean, split lengthwise
1 egg yolk
2 cups all-purpose flour
1/8 teaspoon salt
1 (1-ounce) square semisweet chocolate, grated


Beat shortening and butter at medium speed of an electric mixer until creamy; gradually add sugar, beating until light and fluffy.

Scrape vanilla bean seeds into mixture; discard pod. Beat in egg yolk. Add flour and salt, beating at low speed just until blended. Stir in grated chocolate. Press dough into an ungreased 15" x 10" x 1" jellyroll pan.

Bake at 325° for 25 minutes. Let cool slightly in pan. Cut shortbread into 3" x 1 1/4" strips, using a fluted pastry wheel. Let cool completely in pan.

Shortbread Wedges: Press half of dough into an ungreased 9" round cakepan. Bake at 325° for 28 to 30 minutes. Let cool completely in pan. Cut shortbread into thin wedges. Repeat procedure with remaining dough. Yield: 2 dozen