I love shortbread. My favorite cookies are a little more on the buttery side than on the sweet side. What can I say? I love my fat (right up until the time I put on a pair of jeans, then, not so much).
The other day I scooped out a spoonful of cookie spread and wondered how it would taste sandwiched between shortbread. That’s when this cookie was born. Nearly twelve years ago I birthed a small turkey (really a 9.8 pound daughter) and yesterday I birthday a cookie. The cookie was much easier.
Shortbread Cookies – Recipe
- 1 cup butter – soft, but not melted
- 1/2 cup sugar
- 2 1/2 cups flour
Cream the butter and sugar until it’s fluffy and add the flour slowly. I tripled this recipe yesterday and it was a huge mistake. My KitchenAid mixer cannot handle that much butter. I thought she could, but I overestimated Fiona. Yes, I named my mixer. I love her a lot.
Butter a pan and spread your cookie dough out thin. My cookies were too thick and I had to split each one in half while it was still warm. Big mistake. If you’re going to fill them, make your cookies on the thin side. You can use a jelly roll type of pan (or whatever pan you have). Bake them for 20-30 minutes at 300 degrees. You just want the edges to begin turning golden.
- Biscoff European Cookie Spread
- Raspberry or Strawberry Preserves
I used the Biscoff European Cookie Spread, but you can fill these cookies with preserves or Nutella too. In fact, I think I’d love the preserves mixed with the chocolate, but I used the cookie spread.
My kids loved these cookies. My son ate one and said it’s the best cookie ever.
My husband didn’t like them, but I knew that. It’s not his type of cookie. He likes the sugar (loaded) cookies with frosting on top. That’s his kind of cookie.
I melted some of these milk chocolate chips in a bowl in the microwave. Notice I bought the good chocolate. It’s worth noting, because it rarely happens, but it was worth every cent.
Don’t dip the cookies, because shortbread is crumbly and you’ll lose half your cookie in the chocolate. I speak from experience. Use a spoon and spread the chocolate over half the cookie. Place the cookies on wax paper and let the chocolate harden. My kitchen was about 35 degrees yesterday so it didn’t take long.
If you live in the Northeast, you know what I’m talking about. It’s been cold enough to freeze the sun, and that’s hardly an exaggeration.
As far as Christmas cookies go, these were easy to make and quite tasty. I hope you enjoy them!
Are you baking this holiday season?
What kinds of cookies are you making?