What could be better than sweet pastries? Of course, shortbread stuffed cookies! It can be a real culinary masterpiece. Delicate, crumbly shortbread cookies, complemented by a juicy filler, will appeal to everyone. It can be made both closed and open. Below are some recipes for shortbread cookies with filling, each of which tells how to cook a surprisingly delicious treat.
Chocolate filled option
These cookies are filled with chocolate filling, well wrapped inside shortcrust pastry. In appearance, it may seem like a standard dessert, but its delicate aroma and filler give it uniqueness. For him you will need the following:
- one and a half glasses of flour;
- half a glass of corn starch;
- 1 tsp salts;
- 200 grams of unsalted butter, softened;
- half a glass of sugar;
- 1 egg
- 1 tsp vanilla extract;
- 3/4 cup nut-chocolate paste (Nutella, Alice, etc.).
Preparing the filling
First, cool a jar of chocolate paste by placing it portionwise in the freezer about an hour before the intended use. It is done like this.
Cover a baking sheet or large plate with parchment paper. Use a teaspoon to place small balls of paste on the paper at some distance from each other. You can also use a small cooking scoop for desserts for this purpose. Despite the fact that the paste will not immediately hold the shape, after cooling it you can form even balls. Put a total of 20 servings of pasta and place the pan (or plate) in the freezer for about an hour. The recipe involves the preparation of shortbread cookies with a filling inside, so its preliminary preparation is required.
How to make a dough?
Preheat the oven to 190 ° C in advance. Line two baking sheets with parchment paper.
Combine flour, corn starch, and salt in a medium bowl. Set aside.
In a deep bowl, beat the butter with a mixer at medium speed. Then add sugar and beat for 3-5 minutes. The resulting mass must be air. Add the egg and vanilla extract while continuing to beat until fully mixed. The mixture may look somewhat lumpy, this is completely normal. Pause to clean the edges of the bowl and mix again to make sure all the components are combined.
Add the mixture of dry ingredients in 2-3 doses, mixing at low speed after each addition, until you mix everything. Pause periodically to scrape sticky dough from the edges of the bowl. The mixture should eventually form into a soft, supple dough. If it is too sticky, put the bowl with it in the refrigerator for a few minutes. It will be soft, but plastic in the hands, sprinkled with flour.
We collect shortbread cookies with filling: recipe with photo
Remove a piece of dough from a bowl, about a tablespoon with a slide in volume. Form a flat, but rather thick dough circle with a diameter of 5-7 cm. You can make them one at a time or all at once, spreading the blanks on a large surface.
Remove the chocolate paste spread on the baking sheet from the freezer. When working with blanks one at a time, place the filling in the center of one of the dough circles. Pull the sides of the dough around the edges and form a soft dome with your fingers, making sure that the dough covers the chocolate filling on all sides. If the products are not completely sealed, filler will leak out during baking.
Place cookies on prepared baking sheets 3-4 cm apart to allow air to flow. Bake for 14-18 minutes, turning baking sheets after 7 minutes. This shortbread cookie with chocolate filling should be pale, so do not let it bake until brown. Let the food cool on the baking sheets. Sprinkle with confectionery sugar if desired. After they stand for ten minutes, you can serve them. Store in an airtight container at room temperature for up to 3 days.
Option with jam and white chocolate
This is a stuffed shortbread cookie that offers a contrast of texture and flavor. This is a sandwich type dessert. Two sweet crunchy cookies are combined with juicy sweet raspberry jam. When making them, you need to ensure that all cookies are the same size. Otherwise, they will not be able to fit snugly together, and the filling will flow out. Also, do not overfill the items with jam, as you need the two halves to stick well together. To keep this dessert fresher longer, it is best to collect it on the day it is served or store it ready-made in the refrigerator. As you can see in the attached photo, shortbread cookies with the filling prepared according to this recipe look very beautiful.
You can use quality store jam or jam, but it is better to opt for your own, home-made. The recipe below suggests making a very fast biscuit filling. All you need to do is mix unsweetened frozen raspberries with sugar and pectin and cook it on the stove until a thick and tender consistency for about five to six minutes. Then add some lemon juice and you're done.
For shortbread cookies with jam filling you will need:
- 2 cups (260 grams) of flour;
- ¼ tsp salts;
- 1 cup (225 grams) unsalted butter;
- half a glass (60 grams) of powdered sugar;
- 1 tsp pure vanilla extract.
For filling:
- half a glass of raspberry jam or jam;
- 60 grams (a third glass chopped) melted white chocolate.
For raspberry jam:
- one and a half tsp (5 g) powdered fruit pectin;
- 1 cup white sugar;
- 340 grams of frozen unsweetened raspberries;
- 1 tbsp. l (10 ml) freshly squeezed lemon juice.
How to prepare the dough for this dessert
The shortcake recipe for biscuits with filling is pretty simple. In a medium-sized bowl, mix the flour with salt.
In a deep bowl, use a mixer to beat the butter until smooth (about 1 minute). Add sugar and beat until everything mixes well. Enter vanilla extract. Gently start adding the flour in small portions. Beat slowly until a homogeneous mass is obtained.
Divide the dough in half and then roll each half between two sheets of parchment or wax paper until layers of about 6 mm thick are formed. Periodically probe the top and bottom sheets of parchment and smooth out any creases. Put the dough on a baking sheet (along with parchment paper) and put in the refrigerator to solidify until hard (about 30-60 minutes). You can put it in the freezer for 15-20 minutes.
After cooling, remove from the refrigerator and remove the top sheet of parchment paper. Using a curly cookie cutter, cut the workpieces. Use a smaller cutter to cut holes in the middle of the figures. In the future, you will stack two pieces one on top of the other, and there will be a “window” in the top cookie.
Place the items on a baking sheet lined with parchment, 5 cm apart. Then put everything in the refrigerator to cool while you preheat the oven to 180 ° C. Bake cookies for about 10 minutes, or until they lightly brown on the edges. Cool on a wire rack. Next, you can start assembling shortbread cookies with filling.
How to collect dessert
Place cookies with cutouts on a wire rack and sprinkle with powdered sugar. Apply a thin layer of melted white chocolate to whole pieces. Cover it with a thin layer of jam (about ½ tsp). Place cookies with a cutout on top and gently stack them in sandwiches, being careful not to sprinkle the powder from the surface. Using a small spoon, fill the cutout with extra jam.
Variant with lemon filling
This delicate lemon treat with pieces of white chocolate is a delicious and refreshing summer treat. For this stuffed shortbread recipe, you need the following.
For cookies:
- a glass of unsalted butter, softened;
- half a cup + 2 tbsp. l powdered sugar;
- 1 tsp vanilla
- grated zest of one lemon;
- 2 cups of flour;
- 100 grams of white chocolate, cut into small pieces.
For lemon filling:
- half a glass of lemon juice;
- 2 tsp lemon zest;
- half a glass of sugar;
- 2 eggs;
- 5 tbsp. l unsalted butter.
To decorate:
- 50-60 grams of white chocolate;
- half tsp coconut oil.
How to make filler
This is an open shortbread cookie with lemon filling, so the latter should turn out to be quite thick. To cook it, melt the butter in a saucepan. Remove from heat, add sugar, lemon juice and lemon zest, whisk and mix evenly. Add eggs and beat well. Put on medium heat and cook for 5-6 minutes until all the sugar has dissolved and the mixture is thick enough not to drain from the fork. Chill.
How to make a dough
To make a shortcrust pastry, mix the butter, sugar, vanilla and salt until smooth. Turn the mixer on at low speed and gradually add flour. Mix until fully combined. Add finely chopped white chocolate.
Put the dough on a piece of parchment paper and roll it into a sausage (about 3-4 cm in diameter). Gently squeeze with your hands, wrap tightly in parchment paper and refrigerate for 2 hours to allow it to cool. If you make the dough in advance, you can store it for up to four days in the refrigerator or freeze it for up to three months. In this case, wrap it with cling film. When the dough becomes firm, preheat the oven to 160 ° C, cover the baking sheets with parchment paper.
Roll the dough into a thin layer and use a round cutter or an inverted cup to cut into round slices. Roll up the residues and cut them again. If the dough crumbles too much, leave it at room temperature for 5-8 minutes, then chop. If the slices lose their shape, press them with your fingers. Lay all the blanks on a baking sheet at a distance of 3 cm from each other. Bake for 15-20 minutes until the edges are slightly golden.
When you remove the pan from the oven, immediately gently press the center of each warm cookie with the bottom of the glass to make room for lemon filling. Cool on baking sheets for five minutes, then transfer to wire rack to cool completely. Put about one and a half teaspoons of lemon filler on each cookie.
Melt about 160 grams of white chocolate and a half tsp. coconut oil, transfer to a bag, cut a corner and decorate shortbread cookies with filling. It is best to draw a cut in the form of citrus slices.
Option with curd filling
This stuffed shortcrust pastry is an interesting combination of ingredients. Its peculiarity lies in the deep chocolate (with bitterness!) Taste of cookies in contrast to the soft and sweet filling. These cookies will be a great addition to your afternoon cup of coffee or tea. You will need the following products:
Chocolate dough:
- 200 grams of unsalted butter, stored at room temperature (it should be soft, but not liquid);
- Half a cup plus Art. l Sahara;
- 1 tbsp. l vanilla extract;
- 1/4 Art. l salt;
- 210 grams of flour;
- 70 grams of unsweetened cocoa powder;
- icing sugar for sprinkling (optional).
For curd filling:
- 4 tbsp. l unsalted butter;
- 2 cups icing sugar;
- 1/2 tbsp. l vanilla extract;
- one and a half Art. l milk;
- one and a half glasses of fat mashed curd or cream cheese.
How to make this chocolate treat
Combine flour, cocoa and salt. Set aside.
In a deep bowl, using an electric mixer equipped with spatula-shaped nozzles, beat butter and sugar, then add vanilla extract. Add dry ingredients and beat at low speed. The dough should be hard and hard.
On a slightly floured surface, roll out about a third of the dough to a thickness of 5 mm. Cut it with a round cutter or an inverted glass. Transfer to a baking sheet covered with parchment paper. Collect the leftovers and mix with the remaining dough, repeat the process of rolling and slicing until you use the entire volume.
Sprinkle a little sugar on the items if you want. Bake in the oven at 160 ° C for approximately 15-17 minutes. Allow to cool for a minute or two on a baking sheet before transferring it to the wire rack to cool completely.
How to make curd filling and collect dessert
Place the butter, icing sugar, vanilla extract, cottage cheese and milk in a deep bowl. Mix at low speed. Increase speed and whisk for five minutes (or longer) until the cream is airy. If the filling seems very thick, you can add some more milk.
How to collect shortbread cookies stuffed with cottage cheese? Spread half of the cooled product on the work surface. Put the prepared stuffing in a bag with a cut corner and apply it in circular motions to the workpieces, trying to apply a larger amount to the center. Cover with the other halves, squeezing lightly to distribute the filler. Serve immediately.