Valentine Shortbread Stacks
Valentine Shortbread Stacks are an easy cookie that are as delicious as they are festive. The secret ingredient? Chocolate ‘dust!’
What shortbread doesn’t begin with butter? Cream 1 cup until creamy, light, and fluffy.
1
To the creamed butter, add 1/2 cup of packed brown sugar, light or dark.
2
2 1/4 cups AP flour is going to turn this from butter into dough. Mix as well as you can with a hand mixer, as dough will become somewhat stiff.
3
Take 1/2 cup chocolate chips and grind them in your food processor. Incorporate this chocolate ‘dust’ by hand. You want it to speckle the cookies.
4
We are going for evenly thick cookies, so as silly as it seems, load the dough into a gallon-sized plastic bag and grab a rolling pin!
5
Keep the bag unzipped and press dough into all of the corners and sides. Smooth it all out with your pin. This step will take several minutes.
6
After a 1 hour chill in the fridge, cut the plastic bag off and have cookie cutters at the ready. Spread 8 to 10 cookies on a parchment lined sheet.
7
Decorate. I used pink sugar sand for the bottom of the stack cookies. I reserve half a candied cherry for the baby cookie on top. Bake 20 minutes.
8
Use pretty color ribbon lengths to loosely “tie” your stack together. Or tuck into an old candy tin. These make a sweet teachers gift for sure!
9
Valentine Shortbread Stacks. Get the complete recipe plus links to the cookie cutters shown here on my website Not Entirely Average.
What you'll need
1 cup
Butter, Unsalted And Softened
1/2 cup
Brown Sugar
2 1/4 cups
AP Flour
1/2 cup
Chocolate Morsels, Ground
Sprinkles, Candied Cherries, Sugar Sand
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