Honey-Pecan-Dark-Chocolate-Shortbread
Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 2 1/2 cup white whole wheat flour
  • 3/4 cup chopped pecans, plus extra for topping
  • 6 oz dark chocolate (70% cocoa)

Preparation

  1. Preheat oven to 350 degrees. Grease a 9 inch tart pan with a removable bottom and set aside.
  2. Using an electric mixer, beat together the butter and honey until smooth. Add the vanilla extract. Stir until combined.
  3. Add the flour one cup at a time. Blending to combine after each addition. Once all the flour is combined, stir in the chopped pecans.
  4. Pour batter into prepared pan. Use a spatula to spread batter evenly around pan. Score with a knife and poke with a fork.
  5. Bake 35-40 minutes or until lightly golden around the edges. Let cook on a wire rack at least 10 minutes before attempting to remove from pan. Once cooled, cut into pre-scored portions.
  6. While shortbread is cooling, melt the chocolate in a heat-proof bowl in the microwave in 30 second increments, stirring after each 30 second blast, until smooth.
  7. Place the cut wedges on a baking sheet lined with wax paper, drizzle with melted chocolate. Sprinkle chopped pecans on top. Place baking sheet in the refrigerator until chocolate is firm, roughly 15 minutes. Use a sharp knife to cut cookies free of any large chocolate drizzles. Store in an airtight container until serving.