Shortbread Chocolate Sandwich Cookies

Shortbread Chocolate Sandwich Cookies

Ingredients

For the Cookie Dough

  • 16 ounces dairy free butter – softened
  • 2 cups whole wheat flour
  • 1 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar – organic

Ingredients for the filling

  • 3 ounces semi-sweet chocolate
  • 2 cups powdered sugar – organic
  • 2 tablespoons dairy free milk
  • 1 teaspoon vanilla extract
  • 1/4 cup dairy free butter – softened

Instructions

For the dough

  • In a large bowl add all of the dough ingredients.
  • Mix with a hand mixer or by hand.
  • Put in the freezer for 1 hour.
  • Make 1 Tablespoon size balls. I love to use the cookie dough scoop that is about 1″ in diameter.
  • Place the balls on a baking sheet.
  • Space about 1-1/2″ apart.
  • By the time you have filled up the baking sheet they have softened a bit.
  • Flatten the tops of the cookie balls, just a bit, with the back of fork tines.
  • Bake at 325 degrees for 16 to 17 minutes.
  • Let cool.

To make the filling

  • Melt the chocolate in a medium sized microwave safe bowl in the microwave for 1 minute. Stir and turn on the microwave for another minute.
  • Stir and if the chocolate is not melted completely it will be, all by itself, in no time.
  • Mix the rest of the filling with a hand mixer. It makes it so much easier and smoother. Of course, you can do it by hand if you do not have a hand mixer.
  • Add 2 tablespoons of the vegan butter to the chocolate.
  • Add half of the powdered sugar and soy milk and vanilla. Mix well.
  • Add the rest of the powdered sugar and mix well.
  • Add the remaining vegan butter and mix well.

Assemble the cookies

  • I turn all of the cookies out on a baking sheet (just to contain any of the crumbs that may accumulate.
  • Sort of, match the sizes with each other. One will be the top and one will be the bottom.
  • You can either dollop a little bit of chocolate on one side, in the center, of the cookie or use a decorator tip to pipe on the chocolate onto each cookie.
  • Lay the top of the cookie on the chocolate and lightly press down for the filling to reach the edge. You can actually put quite a lot of chocolate on each cookie. More than I did in the photos.
  • That is it! The chocolate will set a bit and won’t be so squishy but will still remain soft.
  • Store in an airtight container.

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