Utterly Buttery Shortbread with Chocolate

Utterly Buttery Shortbread

This is the last of my shortbread series, if you hadn’t already figured out that I was doing that.  I actually just figured it out this morning.  I don’t think I have ever made more shortbread in a short period of time.  I have to say, I really did love all of them, but this one in particular was my favorite.

So even though my older daughter is not writing this post, this is all her.  I love to watch her grow, and hope that maybe I have rubbed off on her, at least my positive attributes that is.  People often ask what I do with all the stuff that I bake – especially because my husband can’t eat most of it (needs to be dairy-free) – well, for the most part I bake for my kids, my neighbors, and for any event I possibly can.  Basically I look for any excuse to bake something.  Well, I am seeing my daughter follow the same pattern.  The other week she came downstairs and asked if she could bake something.  I asked her why, and she told me that she met a 1st grader on the bus this year, and she really wanted to bring her cookies.  I couldn’t believe how sweet that was.  My daughter was her “5th grade buddy” on the bus – basically she looked out for her, and made sure she was ok.  I was so proud.  I told her to look through her books and find something she could make all by herself.

She found this recipe from The Cookie Book, and I thought it would be perfect.  It had very few ingredients although my daughter added the chocolate, and that was a very smart move – it really gave the cookies a nice flavor.  So, this was a funny recipe though.  We baked them in glass pie dishes like the recipe called for – and we didn’t spray the bottoms.  Well – one of them turned out just fine, and slid right out of the pan – the other one stuck completely to the bottom.  Good thing it made two rounds…her 1st grade friend got the good batch, and we got the crumbs of the failed batch.  Let me tell you though, those were the best crumbs ever – you could put them over yogurt, ice-cream, or just take a handful and pop them in your mouth.  I hope that when my younger daughter starts riding the bus this year that a really nice 5th grader is there to keep an eye on her – she doesn’t need to bake her cookies though – we’ve got that part covered…


  • 8 ounces butter (2 sticks)
  • 2/3 cups sugar
  • 1 teaspoon vanilla
  • 2 cups whole wheat flour
  • 1/2 cup shaved dark chocolate


Mix the first four ingredients with a mixer until a ball has formed.  Carefully mix in the shaved chocolate.  Place dough on a counter, and separate dough in half.  Gather dough into a ball, and flatten into a disk.  Repeat with remaining dough.  Chill in the refrigerator for about 30 minutes.  Grease two 9″ pie plates.  Press dough into the pie plates until flat.  Bake at 400° for 10-12 minutes or until golden brown. Cool on wire racks.

For a printer-friendly version of this recipe, please click here:  Utterly Buttery Shortbread with Chocolate


Shortbread Cookies

I constantly wear three hats…mom, employee/manager and food blogger.  There are times when I even get confused as to what hat I am wearing.  Like the other day when I told one of my employees something that was meant for my children – or when I am in a stressful meeting, and I just have to pull up a food photo just to put a smile on my face. I try though and keep my three lives as separate as I can, and I find great pleasure when I figure out that other people have multiple lives as well.

For many years I worked with a woman who like me at the time, also worked part-time.  That is not an easy task where I work, and I was lucky enough to do that for five years when my children were very little.  I remember when she decided to leave the company, I just assumed she would be back to consult, as many people often do that are looking for more balance in their lives.  I ended up running into her months later – and that’s when I found out her true passion was food.  She started working for a woman in charge of cook-book events.  I was so jealous…what an amazing job.  Just recently, this same woman started a new venture called Book Larder.  She has an amazing line-up of cook-book authors coming to speak, and I can’t wait to see the vintage cook-books in the store.  Congratulations Lara, and best of luck on your new adventure!

As I sit here and write this on the first night of the jewish new year – I wish everyone a sweet and healthy new year – and may you all find your passions, and wear as many hats as you can balance…whatever they happen to be.  Now go and enjoy these delicious Shortbread Cookies – with homemade raspberry jam thanks to Bon Appetit – yum!!


  • 2 cups whole wheat flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 10 1/2 tablespoons salted butter, room temperature
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 3 tablespoons (about) raspberry jam


Preheat oven to 400°F. Whisk flour, sugar, and baking powder in a large bowl. Add butter; using your fingertips, rub in butter until coarse meal forms. Whisk egg and yolk in a bowl; add to flour mixture; stir just to blend.

Line 2 baking sheets with parchment paper. Measure dough by 2 tablespoonfuls and roll into balls. Place on prepared sheets, spacing 2″ apart. Make an indentation in center of each ball; fill each with 1/2 teaspoon jam.

Bake cookies until golden, 12–14 minutes. Transfer to a wire rack to cool.

For a printer-friendly version, please click here:  Shortbread Cookies

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