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.
Shortbread Cookies
Shortbread CookiesAfter 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
Chocolate Hazelnut Shortbread Cookies
Easy Chocolate Chip Whipped Shortbread
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
Ingredients
- 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
Instructions
- 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!
Nutrition
patricia says
whar do you mean by chocolate chunks?
Rosemary says
Hi Patricia, they are just small chunks of chocolate sold in bags like chocolate chips, if you can’t find them then chocolate chips are a perfect substitution. 🙂
Dar says
Can this recipe successfully be doubled?
Rosemary says
Hi Dar, yes it can. I hope you like it. Take care!
Maria says
I would love to get your recipes
Rosemary says
Hi Maria, in order to receive a weekly newsletter you need to sign up. There is a signup form on the side bar. “Subscribe Today, Never miss a recipe”. Thanks have a great weekend.
Charlyene Cisneros says
Hi. We just got back into our home after the Oct 8, 2017 Tubbs Fire in California. Have to buy a few baking items before I can get back to baking. This will be first on my list. Thank you for your recipe
Rosemary says
Hi Charlyene, All the best to you, that fire was so devastating, thank you and I hope you enjoy it. Take care.
Janice says
My powdered sugar has cornstarch in it. Do I follow this recipe or is there a change.
Rosemary says
Hi Janice, all powdered sugar has some cornstarch in it, that is to keep it from clumping. So yes just go ahead with the recipe. I hope you enjoy it, let me know.
Sandra says
It’s great to say It’s raining, but not if your not in a place to keep warm. I love all of your recipes and I wish someday I will be making something from your post.
Warm regards,
Sandra M. California USA
Rosemary says
Hi Sandra, thanks so much (and still raining), let me know what you make and how it goes. Have a great week.