Shortbread is a very versatile cookie. You start with your basic dough and you can literally add anything edible to it. I’m not so sure how some ingredients would taste, but hey… we live in a world full of possibilities now don’t we?! My friend leaves for 42 days in 4 days so I was trying to make him something from his request list. He wanted shortbread cookies with chocolate “on top”. To me that meant sandwich cookies… haha, I heard what I wanted, leave me alone! 😉
So, I decided to just keep the lovely shortbread simple. Butter is all that I needed to get the flavor I wanted, but a nice chocolate to be sandwiched was in order. I wanted something not too sweet, but sweet enough. I tried a few different combinations of chocolate to powdered sugar to cream, and I found the best one for this cookie. I love sandwich cookies!!!!!!!
So, you will need…
*Makes 30 cookies
- 1 C. Salted Butter, softened (Adds to the flavor)
- 2 C. All-Purpose Flour
- 1/2 C. Powdered Sugar
- 1/2 tsp. Salt
- 1 tsp Vanilla
- 1/2 C. Powdered Sugar
- 1/2 C. Unsweetened Cocoa Powder
- 1/4 C. Heavy Cream
- 1 Tbsp Vanilla
- add milk if you need a thinner icing/frosting
Here was my process…
- Preheat oven to 350 degrees F and prepare 2 baking sheets, can line with Parchment Paper, but it isn’t necessary
- In a small bowl whisk together flour and salt, set aside.
- In a medium sized bowl, cream butter using mixer of your choice, and mix until light and fluffy. About 1 minute.
- Add powdered sugar and vanilla, beat until smooth. About 2 minutes.
- Stir in the flour mixture until everything is well combined.
- Take dough and flatten it into a disk on a piece of plastic wrap. Wrap it up.
- Refrigerate for 1 hour.
- Unwrap the dough and roll it out onto a slightly floured surface. Rolling the dough to be about 1/4 inch thick.
- Using a circular floured cookie cutter, (you can get crazy and use whatever cutter you fancy!!!!), cut out as many cookies as you can.
- Place cookies on the cookie sheet then put into icebox (fridge) for 10 minutes. This allows the cookies to maintain their shape during baking.
- Bake at 350 degrees F for 8-10 minutes.
- Let cool completely before frosting and making the glorious sandwiches!
While the cookies are cooling you can prepare your frosting. Take the powdered sugar, cocoa, vanilla and cream and mix it all together at the same time until you have a smooth consistency. If you need to make the frosting thinner, or it isn’t wet enough add a tsp of milk at a time until you are happy with it!
These cookies might sound boring to you, but they appeal to my 1950’s inner housewife in an undeniable way! Make a batch, wear an apron, drink a martini in the middle of the day, enjoy a shortbread cookie sandwich. 😉