The Shortbread Cookies Filled with Buttercream are a delicious treat, perfect to serve at the end of a meal or during breakfast, delightful when you bite into them and a bit of cream spills out from the edge.
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/3 cups all-purpose flour
- 5 tbsp butter
- 1/3 cup sugar
- 1 egg
- 5 tbsp butter
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- to taste colored sprinkles (and colored balls)
Tools
- 1 Cookie Cutter
Steps
Place the flour in a mound on a work surface, make a well in the center, add the egg, sugar, and softened butter, and start kneading, without overworking the ingredients.
The dough should be smooth and no longer sticky. Place it in the fridge for at least half an hour.
I wanted to create a pattern on the cookies using paper used to protect packages, of course, I washed and dried it well first. Place a sheet of parchment paper on a work surface, roll out the shortbread dough with a rolling pin to a thickness of about 1/8 – 3/16 inches. Place the packing paper on top, with the bumpy side towards the dough, lightly roll over it with a rolling pin to imprint the design.
Carefully remove the paper, the design will remain imprinted.
Using a round cutter with a diameter of about 1 3/4 inches, cut out the cookies. You will obtain about 35-40 pieces.
Place the cookies on a baking sheet covered with parchment paper, put them in the fridge for at least fifteen minutes, so the decorations will stay more defined. Place the baking sheet on the second rack from the bottom of the oven. Bake for about 8-10 minutes at 350°F
In a bowl, put the softened butter, powdered sugar, and vanilla extract. Mix until you get a well-blended cream.
Using a piping bag, place a bit of buttercream on top of a cookie.
Cover with another cookie. Continue this way with all the cookies.
Decorate them to your liking or leave them simply with the pattern.
Suggestions, Tips
Be sure to roll out the shortbread on a sheet of parchment paper, so you can easily remove it from the surface.
If you enjoyed the Shortbread Cookies Filled with Buttercream, try the other cookies:
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Tools Used: More Information
To make the circles, I used these cutters which I find very handy not only for making cookies, in fact, I also use them to cut puff pastry or Roman-style gnocchi dough. They are claimed to be BPA-free and not containing harmful or toxic chemicals.
I find them very practical, easy to store, without sharp edges, so they are also suitable for children and come in bright colors. You can use the smooth side or the flower side, both are very functional.
If you want to take a look and possibly proceed with the purchase, click on the following link, it will take you directly to the related Amazon page:
This content contains an affiliate link.
Tools Used: More Information
I used the Paneangeli Vanilla Extract, which I find very practical and has the taste of vanilla beans. If you want to take a look and possibly proceed with the purchase, click on the following link, it will take you directly to the related Amazon page:
Paneangeli Vanilla Bean Extract 
This content contains an affiliate link.
