You know those oval-shaped sandwich cookies with chocolate in the middle? The ones in the little white bag? You will never have to buy them again. Believe me: these Shortbread Sandwich Cookies taste so much better! They would make an excellent addition to your holiday cookie tray.
What I love about shortbread cookies is their simplicity. This is all you need… Flour, butter, and a little sugar.
And this is what makes them extra special… Special Dark Frosting!
In a mixing bowl, combine sugar, butter, flour, and vanilla extract. Mixture will be crumbly.
Press the dough together with your hands. Wrap tightly in plastic wrap and refrigerate for 1 hour.
Roll out the dough to 1/4” thick. Cut dough into rectangles. Use a ruler to measure 1″x2″ rectangles.
Use a ruler and lightly score across so that you get nice, straight lines.
Place cutouts on a cookie sheet lined with a silicone mat or parchment paper. And if you’re making these with a 2.5 year-old, don’t turn your back, or your rectangles might not look so great anymore 🙂
Bake in a preheated oven until edges are light golden brown. Let them cool on a wire rack.
To assemble, spread a thin layer of chocolate frosting on the bottom of one cookie. Press another cookie on top of the frosting. Repeat with all of the remaining cookies. Store in an airtight container.
Shortbread Sandwich Cookies
Ingredients
- 1/4 cup white sugar
- 3/4 cup butter room temperature
- 2 cups all-purpose flour
- 2 teaspoons vanilla extract
- 1 16 oz jar Hershey’s Special Dark frosting
Instructions
- In a mixing bowl, combine sugar, butter, flour, and vanilla extract. Mixture will be crumbly. Press dough together with hands. Wrap tightly in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Roll out dough to 1/4” thick. Cut dough into rectangles. Place cutouts on a cookie sheet lined with a silicone mat or parchment paper.
- Bake in preheated oven for 17 minutes, until edges are light golden brown. Let cool on a wire rack.
- To assemble, spread a thin layer of frosting on the bottom of one cookie. Press another cookie on top of frosting. Repeat with remaining cookies. Store in an airtight container.
Disclosure:
I received payment from Betty Crocker®for recipe development purposes. All opinions expressed are my own.