These pretty shortbread cookies are delicious all on their own- but topped with a piece of gold-dusted chocolate? Then they are perfect.
I’d never made shortbread before. Crazy, I know. The inspiration was those AMAZING Starbucks snowmen cookies. You know.. the ones that are soooo cute and topped in chocolate rather than icing?
I was telling a friend about my love for those little Starbucks cookies and she said, “I know! Shortbread cookies are the best!” and I thought to myself…. “Shortbread? What exactly is a shortbread cookie?” So I investigated and tried a few recipes and FELL IN LOVE with these cookies!!! Buttery and flakey happiness with every bite!
I wanted to add chocolate on top, and found these ADORABLE silicone molds by Silikomart. (and then I got sucked into the world of Silikomart and all the beautiful things they make that are mostly available only in Italy….) I found these on Amazon though. I dusted them with a little bit of edible gold dust to give them an especially elegant feel.
So. Much. Christmas. Fun.
Here’s the recipe: (printable version here)
INGREDIENTS: (makes 24-30 cookies)
- 1 cup unsalted butter (at room temperature)
- 3/4 cup powdered sugar
- 1 tablespoon vanilla
- 2 cups flour
- 1 teaspoons baking powder
- About 16 oz of dark chocolate wafers. You can use Wiltons candy melts, but for these cookies I used Ghirardelli Melting Wafers. They cost more- but they are SO good!
- Edible gold dusting powder (I used this brand)
- Place butter and sugar into a mixing bowl and using a mixer, beat until light and fluffy (think buttercream frosting…!)
- Add vanilla and mix until well combined.
- Add flour and baking powder to butter/sugar mixture and beat on low speed until incorporated well (don’t over-beat this).
- Use clean hands to form this mixture into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
While dough is chilling, make chocolate toppers.
- Melt chocolate wafers in the microwave in 30 second increments, mixing in between until melted and smooth.
- Spoon into a large zip-top bag and seal it well.
- Place mold on a cookie sheet to keep it flat and easy to move.
- Carefully pipe chocolate into molds, filling them up to the top and then tap entire cookie sheet on counter to remove bubbles.
- Freeze for 5-8 minutes until they can be peeled out of the molds. Repeat until you have about 24-30 toppers.
- Squeeze extra chocolate back into a small bowl and set aside.
Set toppers aside, and cut/bake cookies.
- Preheat oven to 350 F degrees.
- Remove dough from refrigerator and roll out on a floured countertop. Cut into rectangles. I used this cookie cutter set and I needed 2 different sizes because the molds are different in size. Place on a cookie sheet that has parchment paper laid on top.
- Bake at 350F degrees for 10-12 minutes.
- Slide parchment paper (with cookies on top) off baking sheet and onto a clean counter. Cool completely.
- Re-heat the extra chocolate you set aside from earlier, using instructions given earlier for melting.
- Use a knife to spread melted chocolate onto the back of a chocolate topper, and gently place it on top of a cooled cookie. (I used gloves to handle the chocolate so I wouldn’t leave fingerprints on it!)
- Allow topper to harden- sticking it firmly to the top of the cookie.
- Use a food-grade brush to gently brush gold dusting powder over each chocolate piece. You can skip this step– but the wow factor increases A LOT with this touch of gold glitter!!!
My thoughts: These are SO (soooooooooooo!) yummy! I keep kicking myself for never making shortbread before this! These are a fragile cut-out cookie. The chocolate on top adds much-needed stability, but be gentle with them before that chocolate is added. They are fragile because they are a light, flaky, buttery piece of heaven- but they are fragile nonetheless. I made these in early November- working ahead for Christmas blogging- but I am definitely making these as one of my Christmas cookies this year- this is a do-not-miss recipe! Hope you and your family enjoy them as much as I did!!! ~r
Need Christmas cookie ideas?? We have SO many here! Here’s a few to get you started: (click on photo to see recipe)
Self-rising flour or all purpose?
All purpose 🙂
In my dreams….Lol
Sent from my iPad
I could have brought some for Thanksgiving! Then you’d have had them IRL!! 🙂
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So pretty and elegant. I haven’t started any baking yet.
Thank you!! I haven’t either- at least official Christmas (and not blog) baking. Still a touch early. I have plans though!!! 🙂
These look adorably delicious 😋! I’m in love with your desserts! 😊😍. I have a baking blog if you want to check it out and follow: https://baking781.wordpress.com/😊
Your welcome 😊
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Do these really taste like the Starbucks ones or just look like them?
They taste very similar, but are a little more crumbly than the Starbucks variety.