Shortbread cookies are timeless. They are a bit more labor-intensive than many cookies in competition, however, they are sure to please your tea party guests. Shortbreads are buttery, sweet, and simple in texture and taste. The crumbly texture can find its origins from Scotland, when the yeast in the biscuits during the medieval era was replaced with butter, changing the name of the treat to “short” bread (short meaning “fat”).
Here is a fairly simple recipe for chocolate shortbread cookies. The steps are easy, yet tedious, so pay attention and put lots of love into it!
Chocolate Shortbread Cookie Sandwiches
- Prep Time:20 minutes
- Cook Time:30 minutes
- Total Time:About 1 hour
- Advanced Course
- 2 sticks of unsalted butter
- 1 cup granulated sugar
- 3 cup unbleached flour
- 4 egg yolks
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 12 oz semisweet chocolate chips
- 2 teaspoon vanilla extract
Heat oven to 350°F.
Cut a piece of buttered parchment paper to fit a buttered 9×13″ baking pan.
Cream the butter and gradually add the granulated sugar.
When the mixture is well blended, add in the vanilla and yolks.
Sift the flour, salt, and baking soda together. Gradually add to the butter mixture until the dough is sticky and well blended.
Lightly flour your hands.
Pat down about two-thirds of the dough into the pan to create an even layer. With a fork, prick small air holes into the dough.
Spread chocolate chips onto dough, leaving about 1/4 inch margins all around the border.
Sprinkle the remaining one-third of the dough in well-spread clumps on top of the chocolate.
Pat down with floured fingers. The chocolate will still be visible. Lastly, sprinkle with granulated sugar.
Place shortbreads in the oven for about 25-30 minutes, or until the edges are nicely browned.