Chocolate Filled Shortbread Cookies

Chocolate Filled Shortbread Cookies

All you need is a big cold glass of milk or a warm cup of coffee!  These are so good! 

Chocolate Filled Shortbread Cookies

3 sticks unsalted butter, softened
1 cup sugar, plus extra for sprinkling
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
1/8 teaspoon salt

Chocolate filling

1 stick butter, softened
1 1/2 cup powdered sugar
3 tablespoons special dark cocoa powder
2 tablespoons milk
1 tablespoon vanilla

Chocolate drizzle

6 ounces dark chocolate
1 tablespoon Crisco

Using a mixer, cream together the butter and 1 cup sugar until combined. Then add the vanilla extract and mix until blended.

Next add the flour and salt and mix until  the dough starts to come together. Shape the dough into a flat disc, wrap in plastic and chill for at least 30 minutes.  Once the dough is chilled, preheat the oven to 350 degrees.

Roll out the dough so that it is 1/4-inch thick. Cut out the cookies with a round cookie cutter or the top of a round glass. Place the cookies on an un-greased baking sheet and sprinkle with sugar. Bake for 15 to 18 minutes, until the edges begin to brown. Allow to cool at room temperature.

To make the filling, , combine the butter, powdered sugar, cocoa powder, milk, and vanilla. Mix until smooth. If necessary, you can add more milk for a smoother filling or more powdered sugar to stiffen it up.

Once the cookies are cool, fill a piping bag or a plastic baggie with the chocolate filling. Pipe onto half of the cookies. Then top with a second cookie and gently press until the filling spreads to the edges. 

For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the mixture to cool slightly. Transfer to a plastic re-sealable bag and snip off a tiny portion of one corner of the bag and drizzle the chocolate on top of the cookies.

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