The Best CHOCOLATE Shortbread Cookie Recipe | Valentine's Day Cutout Cookies
How to make soft and delicious chocolate shortbread cookies! These are the best cutout cookies and are always a hit with family and friends at Valentine's Day parties.
Find the full recipe and tips on the blog
This recipe makes approximately 20 cookies, but I usually double or triple the batch!
For decorating I used a royal icing recipe from Family Spice Blog
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Professional Baker Teaches You How To Make SHORTBREAD!
It's time to start off your shortbread education! Chef Anna Olson is a master at the fine art of baking the best shortbread, and she is hear to teach you all the steps you'll need to become a master yourself! Follow along with this video using the recipe below and then let us know how they turned out in the comments!
Ingredients
1 ¼ cup unsalted butter at room temperature
1 cup icing sugar, sifted
1 ½ tsp vanilla bean paste (or extract, if paste is not available)
1 ½ cup all-purpose flour
⅓ cup cornstarch
¼ tsp salt
Directions
1. Preheat the oven to 325 F and line 2 baking trays with parchment paper.
2. Beat the butter and icing sugar until light and fluffy, about 3 minutes. Beat in the vanilla bean paste (or extract). It’s an important step to beat the butter and sugar well together when making shortbread – this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away.
3. In a separate bowl, sift the flour, cornstarch and salt and add to the butter, mixing until blended and soft. Spoon the dough into a piping bag fitted with a large star tip (or into a cookie press). Pipe cookies about 1 ½-inches across onto the prepared baking trays and leaving an inch between each cookie. If you want a flatter cookie that spreads, bake right away. For a cookie that sits up and holds its shape, chill the piped unbaked cookies for 15 minutes before baking. Bake for 20 to 25 minutes, until the cookies just begin to brown lightly on the bottom. Cool the cookies on the trays before storing in an airtight container.
4. The cookies will keep up to a week.
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The Internet-Famous Chocolate Chunk Shortbread Cookies by Alison Roman | NYT Cooking
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Have you heard of #thecookies? Alison Roman's Salted Chocolate Chunk Shortbread Cookies are so popular that fans created the hashtag on social media because they're the only cookies that matter. They combine the best of chocolate chip and shortbread cookies into one ultimate recipe, complete with flaky sea salt.
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Cranberry White Chocolate Shortbread Cookies
These Cranberry White Chocolate Shortbread Cookies are a fantastic holiday sweet! Make them for your next holiday party or easily make a batch as a gift!
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In this video, I’m going to show you exactly how to make Cranberry White Chocolate Shortbread Cookies.
These cookies are filled with holiday cheer. The cranberries and white chocolate pair so well with the buttery, crumbly cookie.
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These easy six-ingredient Cranberry White Chocolate Shortbread Cookies is a fantastic holiday cookie!
Makes: 40 cookies
Prep: 20 minutes
Cook: 15 minutes
✨INGREDIENTS
1 cup (227g) salted butter, softened
3/4 cup (90g) powdered sugar
1 teaspoon vanilla extract
2 cups (282g) all-purpose flour (I use King Arthur)
1 cup (128g) dried cranberries, finely chopped
6 ounces (170g) white chocolate bar, chopped
✨INSTRUCTIONS
Using an electric mixer on medium speed, beat butter, powdered sugar, and vanilla extract in a large bowl until it just becomes light and fluffy, about 1 minute.
Add flour, cranberry, and white chocolate. On low speed, beat until the dough just starts to come together, about 3 minutes.
Turn dough out onto a lightly floured surface and press together to form a log. Divide the dough in half and form each piece of dough into a 7-inch log. Wrap in parchment paper and chill for at least 2 hours, up to two days.
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Slice each log into 1/4-3/4 inch slices and evenly space on the baking sheets. You should have about 40 cookies.
Bake until the bottom edges of the cookies just start to brown, 14-16 minutes.
Allow cookies to cool and serve!
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Michelle is a Los Angeles based content creator.
She is available for on-camera and in-person cooking demos and offers food photography and recipe development services for bloggers and brands.
For more information, please contact Michelle: michelle@cupofzest.com
Chocolate Chip Shortbread Cookies
Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. Your family will love these easy tasty cookies!
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Chocolate Chip Shortbread Cookies
INGREDIENTS
1 cup butter, softened
2/3 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup mini chocolate chips
8 oz melting chocolate wafers
INSTRUCTIONS
1. In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined.
2. Add in flour and mix just until flour disappears. Fold in mini chocolate chips.
3. Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours.
4. Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet.
5. Bake at 325 degrees for 18-20 minutes, until edges are just lightly kissed with brown.
6. Melt dipping chocolate in a small microwave safe bowl by microwaving on high for 30 seconds at a time, stirring between. Dip cookies in chocolate covering 1/3 or 1/2 of the cookie and transfer to parchment paper to harden.
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Chocolate Shortbread Cookies
Recipe Courtesy Erin from Platings and Pairings