Chocolate Shortbread Sandwich Cookies
Make these easy shortbread cookies into something magical! Perfect for any holiday and easy enough to make in an afternoon. Your choice of icing sandwiched between crisp chocolate shortbread. A fun addition to any holiday party!
Directions
1. In a medium bowl, whisk together the flour, sugar and cocoa.
2. Sift together and set aside.
3. In large bowl, cream butter until light and fluffy.
4. Add vanilla and beat until combined.
5. Add half of the dry mixture to the wet mixture and mix until incorporated.
6. Add remaining dry mixture and beat dough for 2 minutes until it holds together. It will be crumbly at first.
7. Knead dough with your hands into two equal discs. Cover with wrap and refrigerate for 30 minutes before rolling out.
8. Preheat oven to 300 degrees and line 2 baking sheets with parchment paper or silicone baking mats.
9. Roll out 1 disc of dough on a floured surface. Knead the dough with your hands and press together flat before using rolling pin. Roll dough to 1/4” thick.
10. Make cutouts with a 1 1/2” circle cookie cutter and place them on the baking sheet.
11. Use an extra small cookie cutter to make a cutout on half of the circle cutouts.
12. Re-roll leftover dough until you have used it all. 1 disc should make around 16 circles/8 sandwich cookies. Repeat steps with other disc.
13. Bake at 300° for 15 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
14. Make Royal Icing and use food coloring to color. Instructions here.
15. Make a ring of royal icing on the outer edge of the whole circle cookies.
16. Place the cutout cookies on top and fill in with icing.
17. Add any extra icing or decorations. Let icing dry completely before storing.
Chocolate Shortbread Sandwich Cookies
ingredients:
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1/3 cup cocoa
- 4 cups powdered sugar
- 2 1/2 tablespoons meringue powder
- 1 teaspoon oil-free vanilla extract
- 1/3 cup room temperature water
- 2 teaspoons light corn syrup
instructions:
How to cook Chocolate Shortbread Sandwich Cookies
- In a medium bowl, whisk together the flour, sugar and cocoa.
- Sift together and set aside.
- In large bowl, cream butter until light and fluffy.
- Add vanilla and beat until combined.
- Add half of the dry mixture to the wet mixture and mix until incorporated.
- Add remaining dry mixture and beat dough for 2 minutes until it holds together. It will be crumbly at first.
- Knead dough with your hands into two equal discs. Cover with wrap and refrigerate for 30 minutes before rolling out.
- Preheat oven to 300 degrees and line 2 baking sheets with parchment paper or silicone baking mats.
- Roll out 1 disc of dough on a floured surface. Knead the dough with your hands and press together flat before using rolling pin. Roll dough to 1/4” thick.
- Make cutouts with a 1 1/2” circle cookie cutter and place them on the baking sheet.
- Use an extra small cookie cutter to make a cutout on half of the circle cutouts.
- Re-roll leftover dough until you have used it all. 1 disc should make around 16 circles/8 sandwich cookies.
- Bake at 300° for 15 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
- Make Royal Icing and use food coloring to color. Instructions here.
- Make a ring of royal icing on the outer edge of the whole circle cookies.
- Place the cutout cookies on top and fill in with icing.
- Add any extra icing or decorations. Let icing dry completely before storing.
NOTES:
Calories
207.10Fat (grams)
11.96Sat. Fat (grams)
7.33Carbs (grams)
23.34Fiber (grams)
0.42Net carbs
22.91Sugar (grams)
11.25Protein (grams)
1.81Sodium (milligrams)
93.71Cholesterol (grams)
30.50