CHOCOLATE FILLED SHORTBREAD COOKIES

Shortbread cookies are a sentimental favorite of mine.

They are buttery and sweet and simple and refined!  They can be made with as little as three ingredients… I use five!
Shortbread cookies were the first thing I ever baked…

When I was in fifth grade we were living in England.  Our class took a field trip to a “sister school” that was having home economics that day… and I learn how to make shortbread cookies.
They were not rolled but made the traditional way… the dough was patted in a pie pan, scored, sugared and baked. They were crumbly and delicious.  I became an instant fan!
 Whenever I bake shortbread cookies, their buttery smell evokes childhood memories of a little girl full of flour happily baking for the first time!

CHOCOLATE FILLED SHORTBREAD SANDWICH COOKIES
2 cups all purpose flour
1 cup butter (two sticks), room temperature
1/2 cup confectioners sugar plus some for dusting
1 tsp vanilla (I use a tad more)
1/2 tsp salt
chocolate chips
Preheat the oven to 325 degrees.
Sift the flour and the salt together and set aside.
Cream butter using an electric mixer until very fluffy, about 3-5 minutes. I set a timer to make sure I am creaming it long enough.

Add the confectioners sugar and beat for 2 more minutes.  Add vanilla and mix to incorporate.
Add flour mixture in thirds, starting on a low speed. Mix until all the flour is incorporated.

Put the dough on a big piece of plastic wrap and form into a disc. Seal with plastic wrap and refrigerate for one hour.

Roll dough about 3/4 inch thick and cut out cookies. I used a fluted 2  5/8 inch round cookie cutter.

 Place the cookies on a silpat or parchment lined baking sheet.

Bake for 13-15 minutes. Shortbreads should NOT brown. They should get very very slightly blond!
Transfer to a rack to cool completely.

They are wonderful dusted with confectioners sugar and eaten just like that!
TO MAKE SHORTBREAD SANDWICHES…
melt about 2/3 cup good chocolate chips in the microwave in 30 second increments until the chips are just melted and you can make the chocolate smooth and spreadable by stirring. 
Spread a dollop of chocolate on the back of one of the cookies and top it with another.  Dust with confectioners sugar. Let harden.
They will keep in an airtight container… if there are any left!

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Comments

  1. says

    Yvonne,
    This look so YuMMy!!!
    Comforting enough for family…elegant enough for company!!!
    Thanks for sharing your recipe with us…loved the story of you first affection with shortbread cookies!
    Fondly,
    Pat

  2. says

    These are gorgeous, Yvonne. I’ve never mastered the art of matching top to bottom cookie halves. Mine look positively deformed :-). I want to try these when no one is looking. They sound delicious. Have a wonderful weekend. Blessings…Mary

  3. says

    Oh my!!! I am not a big fan of cookies ( I know…) But I am a fool for some short bead cookies. So simple… yet so elegant. These look divine Yvonne. Will have to make some. I always just pat and score…
    Hugs, Gee

  4. says

    I’m your new follower & these shortbread biscuits are what brought me to your blog. It took me way back to my childhood days of visiting an elderly lady for Sunday afternoon tea. She made the most delicious shortbread biscuits I’ve ever tasted no chocolate,just sprinkled with fine caster sugar. They were always served on her best china with a crochet doily.
    Thank you for taking me back to my childhood.

  5. says

    I love shortbread cookies. While in Scotland I had shortbread cookies every afternoon with tea. A small cookie at four o’clock was just the pick-me-up I needed to enjoy the rest of the day sightseeing. Thank you for the recipe. I just printed it, and will be making some this weekend.
    xo
    Betty @ My Cozy Corner

  6. says

    Well, you’ve done it now Yvonne, I HAVE to try making these. I wonder if you could put seedless raspberry jam in there or do you think it would just squeeze out. I just found I’m pre-diabetic so I guess I have to be choosy but these seem wonderful for a special treat-thanks!
    Have a good weekend.

  7. says

    Wow, these cookies look like the melt in the mouth kind. Thank you so much for that recipe. One could even substitute caramel for chocolate or make both. In my family, we have chocolate lovers and caramel lovers. They would be delicious eaten just by themselves. I usually just have them at Christmas time because of the richness. Now, I am tempted to try them for Easter. Yes, I think a lovely Easter treat!

  8. says

    Good morning, Yvonne. Just like everyone else, I love your blog and everything Stone Gable. But my email inbox is full of old Stone Gable emails because I have trouble pinning from your site. Any hints for me?? Anyone else have that trouble?? Thanks and have a fin Saturday!

  9. says

    I am making these today ! I also spent a few ‘formative’ years in England. My Dad moved us there when I was 13 and we stayed until I was 17 years old. We came back to Cleveland, and I just had one year of high school to finish – imagine starting a new high school in your senior year ! Yikes ! But I LOVED England, and going to school there was wonderful……

  10. Anonymous says

    The directions say to roll dough to 3/4 inch thickness but the pics look like 1/4 inch; will you clarify? Seems like that would be too thick

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