Sandwich Shortbread Cookies

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Creamy and buttery shortbread cookie filled with chocolate ganache and drizzled with more chocolate on top for a more decadent irresistible cookie. These cookies taste as good at it looks. What you see is what you get, and that is only the BEST shortbread cookie with decadent chocolate filling. Simple, easy and simply a MUST try recipe anyday of the year.

Abou This Recipe

  • Ease in Making the Recipe: I consider this recipe a simple and easy recipe to make. There are 2 main parts in making this cookie. The shortbread cookie dough and the chocolate ganache. I used my Classic Shortbread Cookie recipe. I had been using this recipe for a lot of my shortbread variations and it never fails to deliver best shortbread cookie. The next main part is making the chocolate ganache which is basically just melted chocolate and cream or milk. You can use semi-sweet or dark, whichever you prefer.
  • Ingredients: The ingredients are basic and easy to find. The shortbread uses 6 simple ingredientsand the chocolate ganache uses 2 main ingredients.
  • Texture, Taste & Flavor: The BEST creamy and buttery shortbread cookie, with the chocolate ganache it was made even better. You can have this as is without the chocolate but for me sandwiching the shortbread in chocolate ganache is the best thing that ever happened in this cookie. Give it a try
  • Make-Ahead: You can make this ahead at least a day or 3 in advance. I suggest bake the cookie, keep it refrigerated and sandwich it with chocolate ganache the day that you want to serve it. If you are using a cookie press, which I did for this recipe, I suggest that you make the dough the same day you want to shape the cookie, you can freeze unbake shortbread cookie dough for 3 months. Juts make sure to wrap it with plastic wrap before freezing. I highly recommend to cut and shape it before freezing. If you are using a cookie cutter, then you can make the dough in advance. Just the same, shape and freeze. No need to thaw when ready to bake, just add 1-2 more minutes in the minutes baking time.
Shortbread Chocolate Ganache Cookies

As I mentioned above, there are 2 main steps in making this cookie: I had prepared separate videos for this, please take time to watch them.

In this video, I used a cookie cutter to shape the shortbread. This is an easy work around if you do not have a cookie press which is not a common tool to some bakers. When using a cookie press, one thing to keep in mind is that you need the dough to be soft so that it can be easily pushed in the press. This is why chilling it NOT recommended for this recipe , at least before you put it in the cookie press. You have to make the dough the same day you are shaping it using the cookie press. Once you chill the dough, it will be challenging to use it for the press, and even it you thaw the dough, it is not the same as using it the same time you finish making it. So save yourself the trouble and just make the dough the same day when using cookie press.

Shortbread Cookies with Chocolate Ganache

Now, if you do not have cookie press, you can still make this recipe by using a cookie cutter. If you are going in this route, you will have to chill the shortbread dough so that it is easy to handle and cut. Chill the dough for about 30 minutes or until no longer sticky to roll and cut. I often use a round cookie cutter if I am not using the cookie press. You can use any shape that you like and align it with occassions. Holiday are great time to use special cookie cutter shaped for the Holidays. Make sure to maintain a thickness of about 1/4-inch .

Another option is to bake the cookie dough in a round 7-8 inch pan (if making a large batch, otherwise use 5 or 6-inch pan) and cut them into wedges. Different look but equally delicious.

One great thing about shortbread cookie is that they are a great make-ahead cookie, they are great for freezing.

  • Freezing Un-bake Cookie when Using Cookie Press: Make the shortbread cookie and use the cookie press to shape the cookie. Arrange in a parchment lined baking tray and freeze for 1 hr or until solid hard. Transfer in a ziplock bag and freeze up to 3 months.
  • Freezing Un-bake Cookie when Using Cookie Cutter. Make the shortbread cookie dough. Chill the dough for 30 minutes or until hard enough to roll and cut. Roll to a thickness of 1/4-inch and use a cookie cutter to cut the dough. Arrange in a parchment lined baking tray and freeze for 1 hr or until solid hard. Transfer in a ziplock bag and freeze up to 3 months.
  • Make-Ahead Bake Shortbread: Bake the cookie, cool and transfer in an air tight container. refrigerate until ready to use for adding the filling. This can be made and stored up to 3 – 5 days in advance.

When ready to use, bake straight from the freezer, no need to thaw. Add 1- 2 minutes in the baking time or until you achieve a cookie with lightly brown edges with soft and pale center.

Once you have the shortbread cookie, you can now proceed with making the filling. I used homemade Chocolate Ganache but any chocolate filling will do. Nutella, Salted Caramel or Jam are good options too. Now if you do not like to sandwhich it, you can skip the filling and enjoy the cookie as is.

Shortbread Cookies with Chocolate Ganache
  • Salted Caramel – have both dairy and non-dairy Salted Caramel Sauce in my website, check it out. If using homemade, make sure to make it in advance (at least 1 day ahead) so that it will have time to thicken
  • Nutella or any Nut Spread
  • Jam – I recommend store-bought jam as they are thicker to hold the cookie together
  • Peanut Butter
  • Buttercream Frosting
Homemade Salted Caramel Sauce
  • If using cookie press, do NOT chill the cookie dough. Use as soon as you made it while the dough is till soft. You want it soft enough to be able to push out of the press
  • If using cookie cutter, chill the dough at least 30 minutes before rolling an cutting
  • Regardless if using cookie press or cookie cutter, chill the cut cookie before baking. Chilling helps maintain the shape
  • Do NOT over-fill the cookie to avoid spilling on the side
  • Refrigerate at least 30 minutes before serving to allow the chocolate to set
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These cookies look nice for holiday gift giving or for addition to cookie platter, or even for regular day treats. You can have it plain, you can put some sprinkles or drizzle and sandwich it with Chocolate Ganache just like what I did for these cookies.

They are so much fun to make, but even more enjoyable to eat. The soft and buttery taste of the shortbread cookie plus the smooth chocolate taste is a perfect combination. Every bite melts in your mouth. Once you start eating it, it’s so difficult to stop. So what are you waiting for?

Shortbread Cookies with Chocolate Ganache

Ingredients:

  1. Shortbread Cookies – I used my basic shortbread cookie recipe for this. Please check that post for the detailed instructions
  2. Chocolate Ganache – I used my basic chocolate ganache recipe for this. Please check that post for the detailed instructions

Instructions:

  1. Make the Shortbread Cookie Dough: Prepare the  Shortbread Cookie dough as per the link in the ingredients section. Do NOT chill the dough after making it. You want it soft when you put it inside the cookie press.
  2. Shape the Cookie Dough: This recipe uses cookie press to shape the shortbread. Choose whatever design you like to use for the available disks that comes with the cookie press. Put the cookie dough inside the cookie press and start forming the cookie.
    • TIP: If you do not have cookie press, you can still make the recipe and use cookie cutter instead. Watch my Classic Shortbread Cookie recipe to see how to make this using a cookie cutter.
  3. Once shaped, chill in the refrigerator for 30 minutes to 1 hour. You can also leave it overnight in the fridge , or freeze for 2-3 months for future baking.
    • TIP: Do NOT skip the chilling process. The chilling process helps lessen the cookie from spreading and thus retaining the shape. I chose flower disk shape for this recipe.
    • This cookie can be made and served without the filling in case you do not like sandwiching it
  4. Bake: Pre-heat the oven to 350F. Bake for 10 minutes, or until the edge of the cookies turned brown while the center is still pale and soft.
    • TIP: Baking time depends on the size and thickness of the cookie. If you are making a larger thicker cookie, that will require more baking time. Adjust as needed.
  5. Make the Chocolate Ganache: Prepare the Chocolate Ganache as per the link in the ingredients section.
  6. Sandwich the Cookie: Pair the cookies and match the sizes. Put small amount of chocolate ganache in the center and sandwich the 2 cookies together. Add Chocolate Ganache on top of the sandwich cookies. You can use a spoon to drizzle the chocolate , or put the chocolate ganache inside a small ziplock sandwich bag, then make a small cut in one of the corner tip of the ziplock bag.
  7. Chill the cookie before serving to allow the Chocolate Ganache to harden and the cookie to stick together.
  8. Storage: Keep the cookies stored in the fridge to avoid the chocolate from melting.
DSC_0368

This Shortbread cookie dough can be used as tart crust. This makes a perfect tart crust for fruit tarts and custard tarts. It is still the same creamy and butter shortbread, but molded in a tart pan. Watch the video on how to do this.

The Classic Shortbread Cookie, this is where is all started. Simple and basic shortbread cookie, all time favorite and the mother of all my shortbread cookie variations. If you are looking on which one to start with, try with this basic shortbread cookie. Starting with the simple one is the best way to explore the many variations of shortbread cookie.

This Chocolate Dipped Shortbread Cookie is buttery, creamy and dipped in melted dark chocolate, what’s not to like? If you want to make this cookie extra special and extra sinfully delicious, I highly recommend dipping it in melted chocolate. You only need to add 1 extra step, and that is dipping it in melted chocolate. Watch the video to see how to make it.

I love eating shortbread cookie on its own, but I enjoy it even more when dipped in melted dark chocolate. The smooth buttery texture complements well with the dark chocolate. Every bite melts in your mouth! Such an easy breezy treat for something so deliciously good.

Strawberry & White Chocolate Shortbread Cookie is a lovely delicious twist to my classic Shortbread Cookie recipe. The base is a creamy, buttery shortbread cookie with a layer of white chocolate and Strawberry paste and finish off with slice of fresh Strawberry coated with white chocolate. Every layer of this shortbread is perfection, they just seem to work well together.

This Matcha Glazed Shortbread Cookie is the same creamy and buttery shortbread cookie made special by adding a white chocolate matcha glazed on top.

You do not need any holiday or special occasion to treat yourself, so whether you are celebrating Halloween or not, there’s always a reason to make this cookie, and that is because you deserve it. So give this adorable Jack-O-Lantern Chocolate Filled Shortbread Cookie a try.

Add a twist to your usual shortbread cookie by turning it into this Toblerone Shortbread Cookie. The same simple and easy shortbread that we all love, it is buttery, it is creamy and now made even more special with the addition of chopped Toblerone in the cookie dough. Once you try this recipe, you wouldn’t be looking for other shortbread recipe, because this is so far the BEST simple shortbread recipe

This Shortbread Stick Cookie is buttery, creamy and thick. This recipe makes the process even more easier and simpler than it already is. One bowl , no hand mixer needed, no rolling and cutting too. This simplified process will make it easier for you to make it over and over again in such a short time. This means, more shortbread cookie to enjoy and share.

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Categories: Baking, Cookies, Recipe, Shortbread Cookie

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