Need a break during a hectic workday? A cup of tea or coffee and a couple of stuffed shortbread cookies will make it even more rewarding. These cookies are crunchy and crumbly but above all, they are easy to make and absolutely delicious. I used hazelnut cream, but if you prefer, you can substitute it with pistachio cream, jam, or preserve. I only made 13 using leftover sandy shortcrust from a small tart. Those 13 disappeared in a flash followed by complaints about how few I made. They’re never satisfied! This is to say it’s a little recipe you can consider for when you have some leftover shortcrust and don’t want to make the usual cookies.
Other cookie recipes not to be missed:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Stuffed Shortbread Cookies
For preparing these stuffed shortbread cookies, I used sandy shortcrust. Of course, you can also follow a different recipe, maybe your favorite family one.
- 9 oz shortcrust pastry
- hazelnut cream (or jam/preserve)
- powdered sugar (for sprinkling)
Tools
- Parchment paper
- Rolling pin
- 1 Baking tray
Preparation of Stuffed Shortbread Cookies
First, place small dollops of hazelnut cream on a sheet of parchment paper and transfer them to the freezer while proceeding with the rest of the preparation. I usually place the parchment paper on a thin chopping board.
Roll out the shortcrust pastry with a rolling pin on a lightly floured work surface and cut out 13 circular bases and 13 covers with a central hole.
Place the bases on a baking tray lined with parchment paper. Place a dollop of hazelnut cream (or other filling) in the center and cover with the cookie with the hole.
Proceed in the same way until all the ingredients are used up.
Bake the stuffed shortbread cookies in a preheated static oven at 340°F for about 20 minutes or until they are golden brown.
Remove from the oven and let them cool completely before sprinkling with powdered sugar. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thanks ♥!
