Swirled Shortbread Recipe

Overview:

Cook Time: 20 minutes
Prep Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 24 shortbreads
Calories: 235.6 per serving
Rating: Not rated yet
Review Count: Not available

Description:

Indulge in the delightful combination of vanilla and chocolate with these Swirled Shortbread cookies. Perfect for any occasion, these swirled treats add a touch of elegance to your holiday cookie tray. This recipe is sourced from the esteemed collection, “Great American Desserts.”

Keywords:

Cookie & Brownie, Scottish, European, Kid Friendly, Potluck, Christmas, Weeknight, Microwave, Oven, Refrigerator, < 4 Hours, Easy

Ingredients:

For Vanilla Shortbread:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup sweet unsalted butter
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

For Chocolate Shortbread:

• 1 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup sweet unsalted butter
• 2 tablespoons cocoa
• 1/2 teaspoon salt
• 2 tablespoons melted chocolate
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon instant coffee crystals (optional)

Instructions:

Preparation:

1. Combine 2 tablespoons of coffee crystals (if using) with 1 teaspoon of vanilla. Set aside.

Vanilla Shortbread:

1. In a large bowl, whisk together 2 cups of flour, 1/2 cup of sugar, and 1/8 teaspoon of salt.
2. Use a pastry cutter to incorporate 1/2 cup of butter into the dry ingredients until it resembles small crumbs.
3. Stir in the prepared vanilla mixture and mix until the dough forms a ball.
4. Transfer the dough to a lightly floured work surface and roll it out to 1/4 inch thickness. Cover with plastic wrap and set aside.

Chocolate Shortbread:

1. In a microwave-safe bowl, heat 2 tablespoons of chocolate in 30-second intervals until smooth. Let it cool to lukewarm.
2. In a separate bowl, whisk together 1 cup of flour, 1/2 cup of powdered sugar, 2 tablespoons of cocoa, and 1/2 teaspoon of salt.
3. In another bowl, beat 1/2 cup of butter until light and fluffy using an electric mixer.
4. Add the melted chocolate to the butter and beat until smooth.
5. Beat in 1 teaspoon of vanilla (and 1/8 teaspoon of instant coffee crystals if desired).
6. Gradually add the dry ingredients to the butter mixture and combine until a dough forms.
7. Gather the dough into a disk, flatten slightly, and roll it out on a lightly floured surface to 1/4 inch thickness.

Assembly:

1. Remove the plastic wrap from the vanilla dough and place the chocolate dough on top.
2. Gently but firmly roll both doughs into a log.
3. Wrap the log in plastic wrap and chill for about 1 hour until firm.

Baking:

1. Preheat the oven to 325°F (165°C).
2. Line cookie sheets with parchment paper.
3. Using a sharp knife, slice the chilled dough into 1/2-inch thick slices.
4. Arrange the slices on the prepared cookie sheets, leaving about 1 inch of space between each.
5. Bake the cookies at 325°F (165°C) for approximately 20 minutes or until golden around the edges.

Enjoy the delightful swirls of vanilla and chocolate in every bite of these Swirled Shortbread cookies! Perfect for sharing with family and friends or as a special treat for yourself. Happy baking! 🍪✨