Shortbread Holiday Cookies with a Creamy Chocolate Heart

Here is a simple and melt-in-your-mouth delicious recipe for buttery and flaky, irresistible shortbread sandwich cookies, in a gingerbread man shape with a cutout heart filled with creamy chocolate spread. 

It's so easy to get into the holiday spirit when baking - and eating! - these buttery and delicate shortbread cookies. 

These gingerman-shaped sandwich cookies with a creamy chocolate heart are perfect to enjoy with some hot chocolate or eggnog under the mistletoe, or also wrapped up in some festive paper to make edible stocking stuffers.

And if you are wondering, while tradition has it that people kiss under the mistletoe - I eat cookies ;)

For this recipe, I use my gingerbread man cookie cutter and a tiny heart shape for the peek-a-boo hole on the top where the Nutella comes oozing out. 

You can use your favorite chocolate spread or also fruit preserve. And any shape cookie cutter you have! Just make it fun and festive. 

These cookies are made with traditional shortbread dough. 

I also have a recipe with Italian pasta frolla (pastry dough), which is similar to a sugar cookie dough, but with the addition of egg yolks and no baking powder or baking soda. 

Shortbread dough has a little more butter and is a bit more delicate - so careful not to break the cookies when spreading the Nutella.

Here are some tips for you when making these cookies: 

It's easier to mix in the butter if it's at room temperature. So make sure to remove it from the fridge at least half an hour before starting with the recipe. Cut in cubes so it will reach room temperature sooner.

If you are in a rush, and I don't have time or patience to wait for the butter to warm up, you can cut it into pieces and place it in the microwave at 40% power and microwave for 5 seconds. Check and add 5 seconds increments until you get the soft (but not melted) consistency.

Most recipes say to refrigerate the dough before you roll it out, and then cut into shape, but why?!?! It's so much harder to roll once it's cold. 

So here is what I do. Roll the cookie dough when still soft, and preferably on a piece of parchment paper or a silicone mat. Refrigerate (or freeze if you don't have much time to wait around) and then cut into cookies with perfect edges!

And don't forget to roll out the scraps and make more cookies. If you need, simply double up the ingredients and make even more - highly recommended!

How do you know the cookies are fully baked:

Bake for about 10 minutes, but that highly depends on how thick you actually rolled the cookies, so could be a couple of minutes less or more. 

You are looking for a golden color at the bottom of the cookies. I normally check the edges to see a little darker. Please don't overbake these cookies or they will turn out a little too crunchy.

Please note: You can make the cookie dough in advance, and stay in the refrigerator for five days, longer in the freezer. 

Once baked they store well and keep in an airtight container for several days.... assuming you're not eating them all on the first day!

Now, enough with all the cookie-talk. Let's get baking :)

VIDEO RECIPE: 

More holiday dessert recipes you might like:

Traditional Italian Panettone in a Muffin Size

Double Chocolate Crinkle Cookies

Italian Profiterol

Christmas Tree Cupcakes

Reindeer Sugar Cookies

Cranberry Orange Shortbread Cookies

Holiday Sandwich Cookies

How to Make the Best Sugar Cookies

Traditional Neapolitan Graffe (Italian donuts)

Frittelle

Castagnole with Ricotta

PRINTABLE RECIPE CARD:  Shortbread Holiday Cookies with a Creamy Chocolate Heart

Shortbread Holiday Cookies with a Creamy Chocolate Heart

Yield: 7

Author: Manuela Mazzocco

Prep time: 20 MinCook time: 12 MinTotal time: 32 Min

Here is a simple and melt-in-your-mouth delicious recipe for buttery and flaky, irresistible shortbread sandwich cookies, in a gingerbread man shape with a cutout heart filled with creamy chocolate spread.

Ingredients

• 4 oz (115 gr) unsalted butter, cubed and at room temperature
• 1/4 cup (30 gr) powdered sugar
• 1 teaspoon vanilla extract
• 1 cup (120 gr) all-purpose flour
• 1/4 teaspoon salt
• about 3 tablespoons chocolate-hazelnut spread (Nutella or similar)

Instructions

1. Remove the butter from the refrigerator and cut it into cubes. Leave at room temperature for at least half an hour before starting with the recipe.
2. In a large bowl, beat the butter with powdered sugar and vanilla extract until smooth.
3. Add the flour half at a time and salt, and mix at low until the dough comes together. It will be crumbly at first but then it will start to come together.
4. Make into a ball, and place on a sheet of parchment paper or silicone baking mat lightly floured. Roll out to about 1/6 inch thick (about 4 mm). Place on a baking sheet and refrigerate for at least 20 minutes.
5. Preheat the oven to 350° F (175°C). Line a baking sheet with parchment paper. Cut out as many cookies as possible with a 3-inch gingerbread man cookie cutter. Make sure to use the cutouts, re-roll, and cut more cookies. Cut out a small heart on half of the cookies. With a large spatula, move the cookies to the baking sheet.
6. Bake at 350° F (175°C) for 10 to 12 minutes, or until lightly golden at the edges and bottom.
7. Let the cookie cool down. Spread the bottoms with one teaspoon of Nutella (or similar) and top with the heart gingerbread man to make the sandwich cookie. If you like, decorate with more Nutella or white icing. Happy baking!

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