This easy, buttery, melt in your mouth Shortbread Recipe is the perfect no spread cookie dough for making a chocolate chunk slice and bake cookie or a tasty thumbprint cookie.
After 5 days of endless rain, I woke up today to see the sun shining and I thought perfect, I will make these Shortbread Cookies I have been dying to make and more importantly photograph.
Needless to say halfway through the day it became once again overcast and yes rainy! Will it ever end?
But as luck would have it I still had time to make these Slice and Bake Chocolate Chunk and Thumbprint Shortbread Cookies.
They are the perfect melt in your mouth Shortbread. And adding some chocolate chunks doesn’t hurt either!
How to Make Shortbread
- Beat the butter and vanilla until creamy.
- Sift together the flour, powdered sugar and cornstarch.
- Add the flour mixture a little at a time to the creamed butter, stirring with a wooden spoon.
- Move the dough to a lightly floured flat surface and knead until the dough cracks.
- Cut the dough in half, in one half add the chocolate chunks, and form into a log.
- Slice 1/4 inch slices and place on a parchment paper lined cookie sheet. Chill for about 15-20 minutes.
- In the remaining half take pieces of the dough and roll into 13 balls.
- Place on a parchment paper lined cookie sheet and with your thumb or a 1/2 teaspoon make indentations. Chill for 15-20 minutes.
- Bake in a pre heated oven for about 15 minutes.
- Drizzle with chocolate and fill the thumbprint cookies. Enjoy!
Different Fillings for Thumbprint Cookies
I like to fill my cookies with everything that my family enjoys. My youngest daughter loves skor bars so I fill a few with skor bits when the cookies are still warm.
I love mint chocolate so I do a few with a mint chocolate piece. You could also fill with your favourite jam, chocolate chips, Nutella, caramel, pastry cream, frosting, you name it and it just might work.
More Delicious Shortbread Cookie Recipes
I bet you are wondering why some Shortbread recipes have cornstarch and some don’t?
It actually helps the cookie stay tender but more importantly in these two types of cookies, slice and bake and thumbprint it keeps the dough from spreading.
We want a nice compact keep your shape Shortbread Cookie. And believe me these are.
Whenever you plan on starting your baking I hope you include this Two Way Shortbread Cookie Dough. Enjoy!
Shortbread Cookies One Dough Two Ways
- 1 cup butter (softened / I use salted)
- 1/2 teaspoon vanilla
- 2 cups all purpose flour
- 1/2 cup powdered / icing sugar
- 1/2 cup cornstarch
- 2-3 tablespoons chocolate chunks
- In a medium bowl sift together the flour, powdered sugar and cornstarch.
- In a large bowl beat butter and vanilla until creamed (about 2 minutes). Gradually add the flour mixture, working the mixture together with a wooden spoon as you add. When the dough is almost together, move to a lightly floured flat surface and gently knead until dough cracks.
- Pre-heat oven to 325F (160C).
- Cut the dough in half and in one part gently knead in 2-3 tablespoon of chocolate chunks, roll the dough in a log shape and cut 1/4 inch slices. Place the slices on a parchment paper lined cookie sheet and chill for 15 minutes. Then bake for approximately 15 minutes.
- The remaining half the dough divide into 13 small balls, place on a parchment paper lined cookie sheet and with your thumb or the bottom (round end) of a 1/2 teaspoon make indentations in the balls. Chill for 15 minutes, then bake for approximately 12 minutes.
- Do not let cookies brown, they remain quite pale. Fill thumbprint cookies when still warm if you want to slightly melt the chocolate. Add the jam when the cookies are cool. Drizzle cooled cookies with melted chocolate if desired. Enjoy!