I layer a creamy, coffee-flavored filling between buttery shortbread, then dip the sandwiches in chocolate. Guests always love them.—Bertha Seyer, Oak Ridge, Missouri
Shortbread Sandwich Cookies
Shortbread Sandwich Cookies
Prep Time
20 min
Cook Time
10 min
Yield
about 3 dozen
Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- FILLING:
- 1/4 cup butter, softened
- 1-1/3 cups confectioners' sugar
- 2 teaspoons instant coffee granules
- 2 teaspoons hot water
- TOPPING:
- 1 cup semisweet chocolate chips
- 2 teaspoons shortening
- Nonpareils
Directions
- Place ungreased baking sheets in the refrigerator. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
- Using a cookie press fitted with a ribbon disk, press dough into 2-1/2-in.-long ribbons on chilled baking sheets. Bake at 375° until edges are lightly browned, 6-8 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely.
- For filling, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Dissolve coffee in hot water; add to creamed mixture and mix until smooth. Spread 1 teaspoon filling on the bottom of 1 cookie; top with another cookie to form a sandwich. Repeat.
- In a microwave, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each cookie into chocolate, allowing excess to drip off and then in nonpareils. Place on waxed paper-lined baking sheets until set.
Nutrition Facts
1 sandwich cookie: 130 calories, 8g fat (5g saturated fat), 17mg cholesterol, 55mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.
