12 Days of Treats Cookies

Black and White Chocolate Shortbread

There’s nothing better than the buttery taste of shortbread cookies.  Well, unless chocolate is involved and you’re in luck with this recipe because it’s involved!  Rich, dark Valrhona cocoa powder makes this a decadent version of a black and white cookie that people will be rushing the cookie table to devour!  Vanilla melts are the vehicle of choice for festive sprinkles or crushed peppermint candy.  These are perfect if you need a cookie to withstand the shipping process to loved ones!

The video shows you how to bring it all together and what the recipe should look like in different stages.


Sur La Table

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Black and White Chocolate Shortbread Two Ways
Yield: 25-28 cookies
Ingredients
  • 1 cup (125g) flour (plus a little extra for rolling if you're using cookie cutters)
  • 1/4 cup (50g) sugar
  • 1/4 cup (22g) cocoa powder (plus a little extra for rolling if you're using cookie cutters)
  • 1/2 cup (114g) butter, softened
  • Vanilla melts or white chocolate chips
  • 15 hard peppermint candies or 5 full sized candy canes
  • Sprinkles
Instructions
  1. Mix 1/4 cup unsweetened cocoa powder and 1 cup of flour together in a bowl and set aside.
  2. In a large mixing bowl, cream together the butter and sugar until fluffy.
  3. Then add flour/cocoa mixture.
  4. Add remaining cocoa/flour together if you're rolling out to use cookie cutters. Otherwise, turn dough out onto flat surface and shape into a long rectangle about 12" long depending on the size of cookie you want.
  5. Slice log into 1/4" slice and place on a lined cookie sheet and pierce with a knife or fork to allow steam to escape while baking.
  6. Bake in a 325 degree oven for 20-24 minutes.
  7. Allow to cool on a wire rack.
  8. While the cookies are cooling, it's time to take out some aggression on your peppermints. Crush them into small pieces to be used as decoration.
  9. Melt your vanilla melts/chips according to instructions.
  10. Dip the pierced part of the cookie into the melted vanilla candy coating/chips.
  11. Sprinkle with peppermint for a nice mint chocolate flavor and/or sprinkles for a black and white cookie flavor for those who aren't mint fans. I'd split the batch between the two if it's holiday time since they're all festive. Use whatever candies/sprinkles you like!
http://www.mrskringleskitchen.com/2017/12/03/black-and-white-chocolate-shortbread/

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Written By

I’m a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I’m passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!

11 Comments

    1. HA! Never look at food recipes hungry! You’ll end up with 14 batches of cookies made, crumbs on your face and hissing at anyone who tries to take them. A “friend” told me! 😉

    1. I just got more today at Sur La Table (the cheapest I can usually find) and made a batch for cookies and cocoa tomorrow night. I think you’ll love them!

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