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
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.
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!
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.