Shortbread Sandwiches

[Photograph: Carrie Vasios]

The beauty of these cookies is their versatility. Play around: you can fill them with jam, Nutella, peanut butter, or chocolate ganache.

Note: I like to use my food processor for this recipe, but you can also use an electric beater. Simply cream the butter and sugar together until light and fluffy, about 3 minutes.

Shortbread Sandwiches

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About This Recipe

Yield:makes about 15 cookies
Active time:15 minutes
Total time:1 hour
Special equipment:8-inch springform pan, food processor or electric beaters, rolling pin
This recipe appears in: Cookie Monster: Shortbread Sandwiches

Ingredients

  • 2 cups (about 10 ounces) all purpose flour
  • 1/2 teaspoon kosher salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1/2 cup (about 2 1/2 ounces) sugar
  • 1/4 cup jam, Nutella, peanut butter, or chocolate ganache

Procedures

  1. 1

    Adjust oven rack to upper middle position and preheat oven to 350°F. Butter an 8-inch springform pan. In a small bowl, whisk together flour and salt; set aside. In the bowl of a food processor, process butter until light and fluffy, about 3 minutes. Add sugar and pulse for one minute. Add flour mixture and pulse just until dough comes together.

  2. 2

    Divide dough into two equal portions. Press one half of dough into bottom of prepared pan until even. Spread with filling of choice, leaving 1/3-inch border at edge of pan. On a lightly floured surface, roll second half of dough out into 8-inch circle. Transfer to pan and place on top of filling. Gently press down on edge of dough to seal. Bake until golden, about 45 minutes.

  3. 3

    Let cookies rest in pan for 15 minutes, then transfer to a cooling rack. When cool, cut into wedges or squares.

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