Chocolate Cashew Shortbread Wedges

Name: Chocolate Cashew Shortbread Wedges
Prep time: 20 min
Total time: 2 h 30 min
Ingredients: 1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature; ½ cup (100 g) granulated sugar; ¼ cup (60 g) packed light brown sugar; 1 teaspoon pure vanilla extract; 1 teaspoon salt; 2¼ (270 g) cups all-purpose flour; 1¼ cups (160 g) chopped salted cashews, divided; 4-ounce (113 g) bar semi-sweet or bittersweet chocolate, coarsely chopped; 4-ounce (113 g) bar semi-sweet or bittersweet chocolate, coarsely chopped; coarse sea salt, for topping

Preparation info

Yield:
24
cookies

Difficulty
Easy
Ready in
2 hr 30

Appears in

Sally's Cookie Addiction

By Sally McKenney

Published 2017

About

I made similar shortbread wedges during the holidays last year. They’re easy, with absolutely no dough chilling required. All you need are an electric mixer, a couple of round cake pans, and some basic ingredients. Think of these as cookie pizza wedges—with chocolate on top!

Ingredients

1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature

Cookies
Vegetarian

Method

Preheat oven to 325°F (170°C). Line two 9-inch (23 cm) cake pans with parchment paper, leaving enough overhang around the edge of each to easily lift out the shortbread. (I encourage using parchment so that you can easily remove the shortbread and not cut it whi