Chocolate Shortbread Cookies

I made this for my family the other day and everyone loved it. Maybe to much however because there really wasn’t anything left for me to have a second cookie. That is what happens sometimes when my teenagers have friends over. The only thing that I would change about this recipe is for me not to make it with a houseful of teenagers. You must try this recipe as I am sure you and your family will love it.
Who doesn’t love a good Shortbread Cookie? I am sure that may be a few but certainly not a lot of people. Most people just love it. If you are a lover of Shortbread Cookies then you are going to absolutely love these Chocolate Shortbread Cookies. Easy to make and just down right delicious. Give it a try today, you will not be sorry that you did.

“You can’t go wrong with shortbread cookies, and this chocolate version is our new favorite.

Made with just FIVE simple ingredients, they’re everything shortbread should be… with a delicious chocolate twist!

Perfect for snack time, dessert time, or any time, if you’re looking for a fun, easy twist on a classic cookie recipe, you’ve come to the right place!”

Chocolate Shortbread Cookies
Here is some more great cookie recipes that you may like…
Hot Chocolate Peppermint Cookies
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon peppermint extract
  • 2-1/3 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 cup marshmallow creme
  • 1 cup finely crushed peppermint candies
  1. Preheat oven to 375°. Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are cracked, 10-12 minutes. Remove to wire racks to cool completely.
  3. In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.
Swap out the milk chocolate chips for dark chocolate chips to pump up the cocoa flavor. Otherwise, get inspired by things to put in hot chocolate. You can top these cookies with green or colored candy canes, or even tiny marshmallows. The cocoa possibilities are endless!
Strawberry Macarons
These strawberry macarons have a sweet surprise in the filling: strawberry jam. To keep the jam contained, pipe the frosting around the outer edge before adding the jam in the center
  • 1-1/3 cups almond flour
  • 2-1/4 cups confectioners’ sugar, divided
  • 4 large egg whites, room temperature
  • 1/8 teaspoon salt
  • 2 tablespoons superfine sugar
  • Pink gel food coloring, optional (do not use liquid food coloring)
  • 1/4 cup unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1 tablespoon strawberry powder
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Pink gel food coloring, optional
  • 7-1/2 teaspoons seedless strawberry jam
  1. Place the almond flour and 1-3/4 cups confectioners’ sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain.
  2. Place egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining 1/2 cup confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 1-2 minutes. If desired, add in enough food coloring to achieve desired color.
  3. Gently fold the almond flour mixture into meringue, a third at a time. Using the side of a spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not over mix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself.
  4. Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto a parchment-lined tray about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8 in. to form “feet,” 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment.
  5. To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add confectioners’ sugar until incorporated. Beat in strawberry powder. Add heavy cream, vanilla, salt and, if desired, enough food coloring to achieve desired color; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe a circle of buttercream onto the bottoms of half the macarons. Place 1/4 teaspoon strawberry jam in center of each frosting circle. Top with remaining macaron shells. Refrigerate, covered, until ready to serve.
How do you make strawberry powder for strawberry macarons?
The strawberry powder used in strawberry macarons is made from freeze-dried strawberries. You can either buy it pre-ground in powder form, or make your own from sliced, freeze-dried strawberries. Just pop them in a blender or food processor and pulse until you get a fine powder. Different freeze-dried fruits can be used to create different macaron flavors.

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