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A must for Christmas this year 🎄

Rich and buttery shortbread cookies infused with bourbon and chocolate! What’s not to love! Inspired by the lovely Sarah Kieffer.

Prep Time 20 minutes

Cook Time 15 minutes

Refrigeration Time 2 hours

Servings 20 – 24 cookies (I did personally triple the recipe as these fly off the baking sheet)

Ingredients

  • 1 cup [227 g] salted butter at room temperature
  • 1 cup [200 g] granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg yolk at room temperature
  • 1 teaspoon pure vanilla bean paste or extract if that is all you have
  • 2 cups [284 g] all-purpose flour
  • 227 grams of dark chocolate (I used a mixture of bar chocolate cut into chunks and dark chocolate chips
  • 2 tablespoons of bourbon
  • 1 cup [200 g] turbinado sugar or sanding sugar

Instructions

  • In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar and salt, and beat again on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl and add the egg yolk, bourbon and vanilla, and mix on low speed until incorporated. Add the flour and mix on low speed until just combined. Add the chocolate and mix again until combined.
  • Transfer the dough to a workspace and form the dough into a 12 inch [30.5 cm] long log. Place the log on a large piece of plastic, a few inches longer than the log. Sprinkle the turbinado sugar over each side of the log, covering the outside of the dough. Gently press the sugar into the dough with your hands. Wrap the log in plastic and refrigerate until firm, about 2 hours. I personally froze all three logs!
  • Position the oven rack in the middle of the oven, and preheat the oven to 350F [180C]. Line 3 baking sheets with parchment paper.
  • Using a serrated knife, slice the dough log into ¼ inch [6mm], and place the rounds about 2 inches [5 cm] apart on the prepared pans.
  • Bake, one batch at a time, until the edges are very light golden brown and the centers are still pale, 14 to 16 minutes, rotating the pan halfway through baking. Move the pans to wire racks and let cool completely. Store in an airtight container for up to 3 days.

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