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Stuffed shortbread cookies


  • 1 cup unsalted butter, room temperature
  • 1/2 cup icing sugar
  • 1/4 cup corn starch
  • 1 teaspoon vanilla
  • 1-1/2 cups all purpose flour
  • 2 chocolate bars of your choice for stuffing, chopped into 1” pieces


  1. Preheat oven to 325° and line a baking sheet with parchment paper.
  2. To the bowl of a stand mixer (or you can use a hand mixer) on medium speed, add butter and whip for 10-20 seconds.
  3. Reduce the speed to low and gradually add the icing sugar and corn starch. Once all this is fully incorporated, add the vanilla. Scrap down the sides of the bowl and gradually add the flour until full incorporated.
  4. Turn the dough out onto a floured surface and knead the dough until it comes together. Roll the dough out to about three millimeters thick. Using a five centimeter round cookie cutter, cut out circles and add them to the prepared baking sheet.
  5. Place a piece of chocolate bar in the middle of each round and cover with another round. Use your fingers to seal them shut.
  6. Bake for 15-17 minutes. Remove from oven and let cool on the baking sheet for five minutes, and then transfer to a wire rack to fully cool. Enjoy!

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