I am absolutely in LOVE with this recipe! The shortbread cookies are chewy, fluffy, and crispy all at the same time. Because of its simple flavor, these cookies pair will with a variety of different fillings. Below you will see a peanut butter, chocolate, and vanilla coconut filling.
Description
These shortbread sandwich cookies have 2 components.
The shortbread cookie
The filling
Prep time: 2 hours and 35 minutes
Cook time: 7-10 minutes
Total time: 2 hours and 45 minutes
Yields: 12-14 sandwich cookies
Ingredients
Shortbread Cookie
1 1/2 cups of all-purpose flour (spooned and leveled)
2 cups + 2 tablespoons of corn starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon of salt
16 tablespoons of unsalted butter (softened to room temperature)
3/4 cup + 2 tablespoons of granulated sugar
4 large egg yolks
1 teaspoon of pure vanilla extract
1/2 teaspoon of almond extract
Peanut Butter Filling
1/4 cup of butter
1 1/2 cups of powdered sugar
1/4 cup of creamy peanut butter
1/2 teaspoon of pure vanilla extract
Chocolate Filling
1/4 cup of butter
1 1/2 cups of powdered sugar
1/2 teaspoon of pure vanilla extract
3 tablespoons of unsweetened cocoa powder
Vanilla Coconut Filling
1/4 cup of butter
1 1/2 cups of powdered sugar
1/2 teaspoon of pure vanilla extract
1/4 cup of sweetened coconut flakes
Instructions
In a large bowl, whip the butter and sugar on medium speed for 2 minutes or until fluffy. Separate your egg yolks from your egg whites. Add each egg yolk to the bowl, one at a time and mixing after each addition. Add the vanilla extract and almond extract. Mix.
In a separate bowl, mix the flour, corn starch, baking powder, baking soda, and salt. Slow pour the dry ingredients into the wet ingredients.
Form the dough into a ball then roll out the dough until it is about 1/2 inch thick. Wrap with plastic wrap and refrigerate for 2 hours.
Take the dough out of the refrigerator and let it sit for fifteen minutes to soften.
On a lightly floured surface, cut into rounds that are about 2 inches in diameter.
Line a baking sheet with parchment paper. Place the cookies on the prepared baking sheet, keeping about 2 inches between each cookie. If the dough has gotten soft, refrigerate for another 10 minutes to prevent the dough from spreading in the oven.
Preheat the oven to 350°F (177°C). Bake for 10 minutes or until lightly golden brown. Remove the cookies from the oven and let cool for at least 10 minutes before handling.
Prepare your fillings: For each, whip the butter and sugar on medium speed for 2 minutes or until fluffy. Then add in your vanilla extract and other additions. Mix completely.
To assemble, spread half of the cookies with your prepared filling. Top each filling with another cookie to make a sandwich.
Notes
Fillings: A dulce de leche filling can also be used.
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