Chocolate Shortbread Cookies

Mini-Shortbreads | Domesticated Academid

I think  you’ll be really pleased with these delightful little shortbreads. They are simply divine for the holidays and my not-so-secret is half butter, half non-fat greek yogurt!!! Go figure? My continued adoration for Chobani never seems to end 🙂 I had a lot of fun cutting these out after splurging on mini-cookie cutters for the holidays. Wilton sold me mine for about $5, which may not be a ton of change to spend, but it does add up after a while…

Mini-Shortbreads | Domesticated Academid

There are numerous ways you could modify these. Adding lemon zest and lemon juice to the dough and using a confectioners sugar icing would be great or almond flavoring. Have FUN with this recipe! It’s a great basic dough to begin with.

You’ll need:

  • 1/2 c. butter (cold & sliced)
  • 1/2 c. non-fat plain greek yogurt
  • 1/2 c. of icing sugar (confectioner’s sugar – updated 11/21/2012 due to comments & emails rec’d)
  • 1 1/2 c. of unbleached flour
  • 1/2 c. of corn starch
  • 1 tsp. vanilla extract
  • Chocolate candy coating
  1. Pre-heat oven to 300 degrees F.
  2. Beat the butter & greek yogurt until smooth but not creamy.
  3. You don’t want to over beat it.
  4. When smooth, add your icing sugar and cream together.
  5. Add flour and cornstarch to bowl.
  6. As the beaters are combining the flour mixture with the butter mixture, I added the vanilla.
  7. Don’t over mix your dough, just mix on 2nd speed until all combined.
  8. Roll out dough to about 1/3 inch thick. Use cookie cutters to cut desired shape. Lay cookies onto cookie sheets
  9. Bake  each tray of cookies for 12 minutes at 300°
  10. Once cool, dip each shortbread into melted chocolate candy coating. I prefer the double boiler method but a microwave will do just fine.
  11. Cool on wax paper or parchment.
  12. Decorate with sprinkles to be extra festive!

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