Ingredients
| 2 cups | (250 g) | all purpose flour |
| 1/2 cup | (125 ml) | Canadian salted butter, cold, cut into cubes |
| 1/2 cup | (116 g) | Canadian cream cheese, softened, cut into cubes |
| 1/2 cup | (100 g) | sugar |
| 1 tbsp | (15 g) | sugar |
Garnish (optional)
| Melted milk chocolate |
Directions
- Preheat the oven to 300°F (150°C).
- In a medium bowl, mix all ingredients together, reserving 1 tablespoon of sugar.
- Press the mixture into an 8x8-inch glass baking dish, making the surface as even as possible.
- Poke the surface generously with a fork to prevent bubbling.
- Sprinkle the reserved 1 tablespoon of sugar over cookie dough. Gently push into the dough.
- Bake for 40-45 minutes, or until the edges are just golden.
- While still hot, cut into twelve rectangular pieces.
- Allow to cool in the baking dish for 30 minutes
- Once cooled, place the shortbread cookies on a cooling rack and drizzle with melted chocolate, if desired