Swirl Shortbread Cookies
There is something timeless about buttery shortbread cookies. I wanted to put a little twist on the standard. Swirling the traditional dough with a chocolate dough adds a something special to the classic.
Servings: 30 cookies
- 1-1/2 Cups Unsalted Butter Softened
- 3/4 Cup Powdered Sugar
- 3 Cups All Purpose Flour
- 1 Pinch Salt
- 1/4 Cup Mini Chocolate Chips
- 1-1/2 TBSP Cocoa Powder
- Preheat oven to 350 degrees. Cream butter and sugar in a stand mixer with the paddle attachment. Add salt then flour in 2 batches. Mix until dough comes together. Sprinkle powdered sugar on your rolling surface. I use powdered sugar in this recipe vs flour to keep the dough from sticking. Remove half of the dough from mixing bowl and place on your rolling surface. Add chocolate chips and cocoa powder to the remaining dough. Mix until evening combined. Place chocolate dough on rolling surface.
- Divide each dough in half and roll into long "snakes". It is okay if on is a little longer than the other.
- Curl the two dough "snakes" together.
- Use a rolling pin and roll the dough to about 1/4" thickness. If you like your cookies a little thicker, you can go up to a 1/2". You will just need a little longer baking time. Use a cookie cutter of your choice to cut out your shapes.
- Bake for 12-14 minutes on parchment paper or a silpat. Let cool for 5-10 minutes on the sheet pan before moving to a cooling rack. Store in an airtight container for up to a week.