This is a Martha recipe, and is perfect when doing a variety of cookies. It’s a shortbread cookie with a chocolate filling.

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First we make the cookie. In the mixer beat together the butter and powdered sugar.

2 sticks butter
1 cup powdered sugar

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Once the butter and sugar are well mixed, add the vanilla and salt. It will become smooth.

2 teaspoons vanilla
1/8 teaspoon salt

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Next add the flour. Mix just until it starts to separate from the bowl. Remember it’s a shortbread cookie.

2 1/2 cups flour

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Form the dough into balls (about 2 teaspoons each). Try to not overwork the dough.

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Once the balls are formed, make the “thumbprints” in each cookie. I like to use the back of a measuring spoon instead of my thumb. If you start to get sticking dip your thumb/spoon in some cold water in between cookies.

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Bake the cookies for about 10 minutes at 350. Don’t wait for them to brown, because then they are already over done. If unsure, check the bottom of a cookie to verify they are done.

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While the cookies are cooling, make the chocolate mixture. Setup a double boiler with chocolate and butter. Continually stir.

6 oz chocolate (chips)
6 Tablespoons butter
2 teaspoons corn syrup

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Once the mixture is smooth, remove from heat. Let it cool so it gets thicker.

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Fill each cooled cookie with the thickened chocolate mixture. Let the cookies set before serving.

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