Chocolate Dipped Shortbread Sandwich Cookies
A delightful treat combining rich buttery shortbread with smooth chocolate filling, perfect for any occasion.
Ingredients
For the cookies
- 1 cup unsalted butter, softened This will give the cookies their rich flavor.
- 1/2 cup powdered sugar Adds sweetness and contributes to tender texture.
- 2 cups all-purpose flour The main base of the dough.
- 1/4 teaspoon salt Balances the sweetness.
- 1/2 teaspoon vanilla extract Introduces a lovely aromatic quality.
For the filling and coating
- 1 cup chocolate filling (chocolate ganache or chocolate spread) This will be sandwiched between the cookies.
- 1 cup white chocolate chips For dipping the cookies.
- to taste sprinkles or edible decorations Optional for festive decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine softened butter and powdered sugar. Cream until light and fluffy, about 2-3 minutes.
- Gradually add all-purpose flour and salt to the butter mixture. Mix until a soft dough forms.
- Roll out the dough on a floured surface to about 1/4-inch thickness and cut out shapes.
- Place cutouts on a parchment-lined baking sheet, spacing them apart.
- Bake for 10-12 minutes until lightly golden around edges.
- Allow cookies to cool completely on a cooling rack.
Assembling the cookies
- Spread chocolate filling on the bottom of half the cookies and top with the remaining cookies.
- In a microwave-safe bowl or double boiler, melt white chocolate chips until smooth.
- Dip each sandwich cookie into the melted white chocolate, coating one side generously.
- Place dipped cookies on a cooling rack to set. Decorate with sprinkles before the chocolate hardens, if desired.
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Notes
Use room temperature ingredients for better consistency. Chill the dough if it becomes too warm or difficult to handle. Keep an eye on baking time to avoid overbaking.