Toasted pine nut milk chocolate shortbread are delectably buttery and perfect for dunking into a warm cup of tea or coffee!
Yield: 12 squares
Ingredients
3 tbsp pine nuts
2 cups all purpose flour
1 tsp salt
¼ cup chopped milk chocolate
½ tsp ground cinnamon
1¼ cups unsalted butter, cubed and cold
½ cup sugar
Instructions
Heat oven to 350F. Spread the pine nuts on a rimmed baking sheet and bake for 10 minutes, or until lightly golden and fragrant. Let cool.
Lower oven temp to 275F. Grease an 8x8-inch baking pan.
In a small bowl, whisk together the flour, salt, pine nuts, milk chocolate, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the cold butter and sugar on medium speed until light and just barely fluffy, about 2 minutes.
Add the flour mixture to the stand mixer and mix on low until just combined.
Press the dough into the prepared baking pan in an even layer. Bake for 40-45 minutes or until lightly browned. Let cool completely and then cut into 2x2-inch squares.