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Chocolate-Filled Shortbread Recipe

Scottish · Dessert · 45 min total

A buttery, melt-in-your-mouth shortbread cookie sandwich filled with a rich chocolate ganache. Perfect for holidays or any time you crave a decadent treat.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 4 ounces semisweet chocolate, finely chopped
• 1/2 cup heavy cream

Instructions

1. In a large bowl, beat butter and confectioners' sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in vanilla.
2. In a separate bowl, whisk together flour and salt. Gradually add to butter mixture, mixing on low until just combined. Do not overmix.
3. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
4. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
5. On a lightly floured surface, roll out one disk to 1/4-inch thickness. Cut into rounds with a 2-inch cookie cutter. Re-roll scraps and cut. Repeat with remaining dough.
6. Place cookies 1 inch apart on prepared baking sheets. Prick each cookie with a fork a few times.
7. Bake for 12-15 minutes, until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
8. For the filling: Place chopped chocolate in a heatproof bowl. In a small saucepan, heat cream over medium heat until just simmering. Pour over chocolate, let stand 1 minute, then stir until smooth. Let cool until thickened but still spreadable.
9. Spread about 1 teaspoon ganache on the flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwiches.

Tips

• Store in an airtight container at room temperature for up to 5 days.
• For a festive touch, dust with confectioners' sugar before serving.
• You can use dark or milk chocolate instead of semisweet.

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