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Shortbread Sandwich Cookies

I layer a creamy, coffee-flavored filling between buttery shortbread, then dip the sandwiches in chocolate. Guests always love them.—Bertha Seyer, Oak Ridge, Missouri
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    about 3 dozen


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 cup butter, softened
  • 1-1/3 cups confectioners' sugar
  • 2 teaspoons instant coffee granules
  • 2 teaspoons hot water
  • 1 cup semisweet chocolate chips
  • 2 teaspoons shortening
  • Nonpareils


  • Place ungreased baking sheets in the refrigerator. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
  • Using a cookie press fitted with a ribbon disk, press dough into 2-1/2-in.-long ribbons on chilled baking sheets. Bake at 375° until edges are lightly browned, 6-8 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely.
  • For filling, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Dissolve coffee in hot water; add to creamed mixture and mix until smooth. Spread 1 teaspoon filling on the bottom of one cookie; top with another cookie to form a sandwich. Repeat.
  • In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie into chocolate, allowing excess to drip off and then in nonpareils. Place on waxed paper-lined baking sheets until set.
Nutrition Facts
1 sandwich cookie: 130 calories, 8g fat (5g saturated fat), 17mg cholesterol, 55mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.
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