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Shortbread Cookies One Dough Two Ways
5 from 16 votes

Shortbread Cookies One Dough Two Ways

This recipe for Shortbread Cookies uses a single dough enriched with butter, vanilla, powdered sugar, and cornstarch, divided to create two cookie variations: chocolate chunk slices and thumbprint cookies with indentations. Baking at a low temperature preserves the pale color and tender crumb of classic shortbread, while chilling the dough before baking helps maintain shape and texture.

Prep Time
10 mins
Cook Time
15 mins
Chilling Time
15 mins
Total Time
40 mins
Servings: 28 cookies
Calories: 114 kcal
Course: Dessert, Baked Goods
Cuisine: American

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

    Cup of Yum
  1. In a medium bowl sift together the flour, powdered sugar and cornstarch.
  2. 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.  
  3. Pre-heat oven to 325F (160C).
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 28 cookies

Amount Per Serving

Calories 114

% 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.