The Black Forest shortbread cookies are delightful shortcrust pastries with a tasty filling, reminiscent of the famous German Black Forest cake.
For this recipe, I made a delicious cocoa shortcrust, then filled the cookies with a tasty white chocolate cream and a delicate cherry jam (or, alternatively, strawberry).
Lastly, I garnished the cookies with dark chocolate and white chocolate shavings: a mix of flavor and taste that’s hard to resist!
You can gift these cookies inside a Christmas cookie box
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Stovetop
Ingredients
- 2 cups all-purpose flour
- 1 egg yolk
- 10 tbsp butter
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 7 oz white chocolate
- 1/2 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, in a bowl, combine the flour and cocoa, then add the cold butter cut into pieces.
Mix until you get a sandy texture. Add the egg yolk, sugar, and vanilla, and knead.
The dough should be homogeneous. If it doesn’t come together quickly at first, don’t get discouraged and keep mixing the ingredients. It will turn into 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 resting, using a rolling pin, soften the shortcrust dough, flour the work surface, and roll it out to about a quarter-inch thick.
Using a round cookie cutter (or any shape you prefer), make multiple cookies and place them on a baking sheet lined with parchment paper.
With the remaining dough, roll out another sheet and cut the same number of cookies as before, but this time cut out a smaller round shape in the center.
Place these cookies on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°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 the heat and add the chopped white chocolate. Stir with a spatula until you get a smooth and glossy mixture. 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 cookies with the hole, sprinkle with white chocolate shavings, and let them set.
Fill the cookies with the white chocolate cream, leaving a hole in the center. Top with the cookies with holes, and fill the hole with jam. Enjoy!
If you make one of my recipes, share it using the hashtag #ricettedilibellula.
To receive new recipes weekly for free in your email, subscribe to the Newsletter.
If you prefer to receive recipes directly on your phone, subscribe to the Telegram channel or the WhatsApp channel.
