The Black Forest shortbread cookies are delightful shortcrust pastry treats with a delicious filling, reminiscent of the famous German Black Forest cake.
For this recipe, I created a tasty cocoa shortcrust pastry, then filled the cookies with a delicious white chocolate cream and a delicate cherry jam (or, alternatively, strawberry).
Finally, I garnished the cookies with dark chocolate and white chocolate shavings: a mix of flavor and taste that’s hard to resist!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Stove
Ingredients
- 2 cups all-purpose flour
- 1 egg yolk
- 10.5 tbsp butter
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 7 oz white chocolate
- 1/3 cup heavy cream
- to taste cherry jam
- 3.5 oz dark chocolate
- to taste white chocolate shavings
Tools
- Cookie Cutter
- Rolling Pin
- Mixer
- Piping Bag
Steps
To make the Black Forest shortbread cookies, pour the flour, cocoa, and then add the cold butter cut into pieces in a bowl.
Knead until you get a sandy mixture. Add the egg yolk, sugar, vanilla, and knead.
The mixture should be homogeneous; if it doesn’t come together quickly at first, don’t get discouraged and continue to mix the ingredients. It will result in a very smooth and compact dough. Form a ball, cover it with plastic wrap, and let it rest in the fridge for 30 minutes.
After the resting time, with the help of a rolling pin, soften the shortcrust pastry, flour the work surface, and roll it out to a thickness of about 1/5 inch.
With a round cookie cutter (or your preferred shape), make many cookies and place them on a baking sheet lined with parchment paper.
With the leftover dough, roll out another sheet and cut out the same number of cookies as before, but this time they will be punctured in the center with a smaller round cutter.
Place these cookies on a baking sheet lined with parchment paper as well. Bake in a preheated oven at 356°F for 15 minutes. Remove them from the oven and let them cool.
In a saucepan, heat the cream over low heat; then remove from heat and incorporate the chopped white chocolate. Stir with a spatula until smooth and glossy. Let it cool.
Whip the white chocolate cream with an electric mixer and transfer it to a piping bag.
Melt the dark chocolate and dip the holed cookies in it, sprinkle with white chocolate shavings, and let them solidify.
Fill the cookies with white chocolate cream, leaving a hole in the center. Close the cookies by placing the holed cookies on top, and fill the hole with jam. Enjoy!
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