Coconut Pecan Shortbread with German Chocolate Drizzle

 

 

I am a firm believer that every great tailgate should end with a great dessert. If you are a fan of German chocolate cake, this shortbread is for you.

Rich and buttery short bread is filled with coconut and pecans and then topped with a German chocolate drizzle.Baking shortbread in a round pan allows it to be cut into triangles and easily eaten at your tailgate.

 

 

Coconut Pecan Shortbread with German Chocolate Drizzle

Ingredients

2 sticks unsalted butter, softened
1 cup confectioners sugar
1/2 cup light brown sugar
1 teaspoon vanilla
pinch salt
3/4 cup chopped pecans (toasted)
3/4 cup sweetened flake coconut
2 cups unbleached all purpose flour, sifted
1 (4oz) bar of German Sweet Chocolate, melted

Preheat oven to 300 degrees. Spray an 8 or 9 inch round cake pan with non stick cooking spray.

In large bowl, mix butter until creamy. Add powdered sugar and brown sugar and mix until incorporated. Add vanilla and salt. Mix until well blended.

Add pecans and coconut and mix until incorporated. Add flour and mix until flour just blended in, being careful not to over mix.

Empty shortbread mixture into prepared cake pan. Pat dough out evenly with your fingertips. Prick the dough several places with the tines of a fork.

Bake in 300 degree oven for 25 to 30 minutes until light golden brown. (if top getting too brown, cover shortbread with foil while finishing cooking)

Remove shortbread from oven. Cool ten minutes. With knife,score off segments of shortbread for cutting. Continue cooling. When shortbread completely cool, finish cutting and place pieces on a wire rack. Dip the tines of a dinner fork into the melted chocolate and drizzle across the tops of the shortbread pieces (you may put melted chocolate into a plastic baggie.Cut one end of the bag and squeeze chocolate over cookies)

When chocolate drizzle has set, serve cookies or cover and serve the following day.

Recipe © Sally James

Images © Taylor Mathis