Shortbread Cookies One Dough Two Ways
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Chilling Time
15 mins
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Total Time
40 mins
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Servings
28 cookies
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Calories
114 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Shortbread Cookies One Dough Two Ways
Description
The dough combines softened butter, vanilla extract, all-purpose flour, powdered sugar, and cornstarch to achieve a tender, crumbly texture typical of shortbread cookies. After mixing, the dough is split; one half is kneaded with chocolate chunks and sliced into rounds, while the other half is portioned into small balls with thumbprint indentations pressed into each. Both types are chilled briefly before baking at 325°F for about 12 to 15 minutes, avoiding browning to keep the delicate texture and pale appearance.
The chocolate chunk cookies offer a rich, sweet bite with melted chocolate pieces inside a crisp shortbread base. The thumbprint cookies provide a buttery, tender crumb with a subtle dent suitable for filling with jam or other toppings if desired. Storing in airtight containers preserves freshness, and the cookies can be refrigerated or frozen for extended shelf life.
Chilling the dough is important to prevent spreading and maintain cookie shape. The recipes allow enjoyment of two distinct cookie textures from one versatile dough base.
Ingredients
- 1 cup butter (softened / I use salted)
- ½-1 teaspoon vanilla
- 2 cups all-purpose flour
- ½ cup powdered sugar aka icing sugar
- ½ cup cornstarch
- 2-3 tablespoons chocolate chunks
Instructions
- In a medium bowl sift together the flour, powdered sugar and cornstarch.
- In a large bowl beat butter and vanilla until creamed (about 2 minutes). Gradually add the flour mixture, working the mixture together with a wooden spoon as you add. When the dough is almost together, move to a lightly floured flat surface and gently knead until dough cracks.
- Pre-heat oven to 325F (160C).
- Cut the dough in half and in one part gently knead in 2-3 tablespoon of chocolate chunks, roll the dough in a log shape and cut ¼ inch slices. Place the slices on a parchment paper lined cookie sheet and chill for 15 minutes. Then bake for approximately 15 minutes.
- The remaining half the dough divide into 13 small balls, place on a parchment paper lined cookie sheet and with your thumb or the bottom (round end) of a ½ teaspoon make indentations in the balls. Chill for 15 minutes, then bake for approximately 12 minutes.
- Do not let cookies brown, they remain quite pale. Fill thumbprint cookies when still warm if you want to slightly melt the chocolate. Add the jam when the cookies are cool. Drizzle cooled cookies with melted chocolate if desired. Enjoy!
Notes
- Store baked cookies in an airtight container at room temperature up to one week or in the fridge for up to 10 days.
- For freezing, separate cooled cookies with parchment paper to prevent sticking; frozen cookies keep up to six months.
- Thaw frozen cookies at room temperature outside their bags to avoid condensation.
- Chilling dough before baking ensures cookies hold shape and remain tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 58mg | 2% |
| Potassium | 17mg | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 205IU | 4% |
| Calcium | 4mg | 0% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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