Small-Batch Shortbread Cookies

Hey guys! I hope it’s snowing where you are- it is here, and it makes it feel like there’s another, less stressful reason to stay indoors. I’m back today with another request- I’m hearing from a lot of you that you’d like some small-batch recipes since you’re just baking for your households right now. These shortbread cookies are a variation on one of my tried and true shortbread recipes, cut down to make only four generous cookies, and filled with chopped chocolate because I had it in my pantry.

So, we’re all cooped up in our houses. Hopefully not dealing with anything more serious than boredom, though I know some of you are dealing with much more stressful situations. And basically, at the end of the day, we deserve a cookie. But probably don’t deserve 35 cookies, I mean, probably.

I’ve cut down one of my favorite recipes, and made it even easier. No rolling even, the dough is soft enough that you can just pat and shape it into a flattened disc before you chill it, and that’s it, that’s the shape of your cookies. They come together fast, and you end up with thick, crumbly, shortbread that’s studded with lots of chocolate chunks. Let’s get to it.

How to Make Small-Batch Shortbread Cookies

This recipe is super simple and it comes together quickly. It starts with butter, powdered sugar, and vanilla extract, beaten until smooth. You can use vegan butter in here if that’s what you have, but it needs to be a butter or butter substitute. Then, add in the dry ingredients- flour and salt. The mixture will be very crumbly, that’s okay! It makes tossing the chopped chocolate super easy.

Toss the chopped chocolate in- again this mixture will be super crumbly. Now we’re going to add in the milk, and mix until you have a smooth, creamy, thick dough.

Form it into a disc, wrapped in plastic. You want it to be a full 1/2 inch thick, but it doesn’t have to be perfect. You can use the plastic wrap to help you shape and press the dough, as it will be fairly wet and stick at this point. Pop the disc in the freezer for about 15-20 minutes while you preheat your oven.

Cut the disc into 4 large pie pieces, and poke a few holes in each with a fork. Separate the cookies to they have some space to bake, and bake them for a full 20-25 minutes. These are thick cookies, so they take a while to bake! Cool completely, and enjoy!

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Small-Batch Shortbread cookies

Servings 4 cookies

Ingredients

• 6 tbs. softened butter
• 1/4 cup powdered sugar
• 1 tsp. vanilla extract
• 3/4 cup + 2 tbs. flour
• 1/4 tsp. salt
• 4 oz chopped chocolate
• 1 tbs. milk

Instructions

1. In a medium bowl, beat together the butter, powdered sugar, and vanilla extract until smooth. Add in the flour and salt and beat until combined. You'll have a crumbly mixture at this point. 

2. Stir in the chopped chocolate chunks, distributing evenly. Then, beat in the milk until combined- you should have a smooth, creamy dough. Using plastic wrap, form the dough into a flattened disc that is about 1/2 inch thick. Wrap tightly in plastic and place in the freezer for 15-20 minutes. 

3. Preheat your oven to 325 degrees, and line a small baking pan with parchment paper. Remove the cookie dough from the freezer and cut into 4 large pie pieces. Place the pieces on the baking sheet with a little room between each cookie. Poke a few holes in each cookie with a fork. 

4. Bake for 20-25 minutes, or until the cookies look dry and just barely golden brown around the bottom edges. Cool completely before enjoying! 

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!