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5.0 from 24 votes

Shortbread Cookies One Dough Two Ways

This easy buttery melt in your mouth Shortbread Recipe is the perfect no spread cookie dough for making a chocolate chunk slice and bake cookie or a tasty thumbprint cookie.

Prep Time
10 mins
Cook Time
10 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 / 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

  • The baked cookies should be stored in an airtight container at room temperature for up to a week. I store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.
  • To freeze the shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. Baked Shortbread Cookies will last up to 6 months in the freezer.
  • To thaw the cookies be sure to remove the frozen cookies from the bags or containers (this way no condensation will form) and let them thaw at room temperature. In our house no one waits for them to thaw!

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: 28cookies

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.