As everyone knows, Short bread cookies aka Christmas cookies is just a mix of butter, flour, and powdered sugar. When it comes to cooking treats for kids I always find simple yet delicious ones sell more than elaborate, decorative kinds. I usually don’t go overboard especially when my kids are aware that I’m baking a treat for them. Their impatience or constant babbling is not my ideal working environment. However simple these cookies are to make, with the sweet touch of pure love and chocolate sure makes these chocolate filled shortbread cookies one of the kind. My kids relished every crumb giving me a peck on my cheek which just made my day, as simple as that!!!
The filling is made of paneer and chocolate, a new combination that I tried after seeing the recipe from a cookbook by Tarla Dalal. The outer shortbread covering was sweet and crunchy and the filling was so soft and very delicious. I cut the cookies in to heart shape and they can be cut in to any shape of your choice. Lemme know if you happen to try them. Be warned, they are quite addictive!!!
Prep Time: 20 mins Cooking Time: 30 mins Makes: 18 to 20 cookies
For the Shortbread Dough
- All Purpose Flour — 1 cup
- Baking Powder — 1/4 tsp
- Corn Flour — 1/2 cup
- Powdered Sugar(Confectioners’ Sugar) — 3/4 cup
- Butter, Softened — 3/4 cup
For the Filling
- Dark Chocolate, grated — 1/4 cup(30g)
- Cottage Cheese(Paneer), grated — 1/4 cup
- Orange Zest — 1 tsp (optional)
1. Sieve flour, baking powder, corn flour in a bowl and keep aside.
2. Using a hand mixer or similar tool, beat powdered sugar and butter until light and fluffy.
3. Add the flour mixture to the sugar and butter mixture and make a soft dough. Refrigerate for about 15 minutes.
Method for Filling
1. In a small bowl, combine all the ingredients and divide into 18 to 20 portions.
Making the Chocolate Filled Cookies
1. Preheat oven to 360F(180c). Take 2 small portions of the dough and roll them in to 4″ diameter sheet of 3mm (1/8″) thickness.
2. On one sheet, using a pastry brush apply cold water. Place a portion of the filling on it and cut out the desired shape on both the sheets.
3. Carefully cover the second sheet on top of the filling and press down around each filling, ensuring that the filling is intact and the openings between the two sheets is well sealed. If its hard to seal, use little cold water to make the seal intact.
5. Repeat steps 1 to 3 with the remaining dough. Place the cookies on a greased or parchment paper lined cookie sheet.
6. Bake the cookies for about 10 to 15 minutes or until the edges are slightly brown. Remove from oven and cool on wire rack. Now what are you waiting for, dig in and Enjoy!!!
1. Alternatively, divide the dough in to two large portions and roll out each portion into a sheet of 3 mm(1/8″) thickness.
2. Apply cold water on one of the sheets with a pastry brush. Place each portion of the filling in equal intervals on top of the sheet.
3. Cover the filling sheet with the second sheet and press down around the filling. Cut out desired shape using a 3″ cookie cutter ensuring the filling is intact. Repeat the above steps with the leftover dough.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#20. Linking this entry to Kid’s Delight event started by Srivalli and hosted by Vaishali. Also linking this entry to Vardhini’s Bake Fest Event hosted by Archana.
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