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Recipe for Black, Red and White Cookies

This recipe for black, red and white cookies entails red jelly sandwiched between chocolate shortbread and vanilla shortbread. Since the cookies are cut with a cutter, you can adapt it for Christmas, Valentine's Day, Easter, Halloween or any other celebration.

Trivia: According to Wikipedia, shortbread is so named because of its crumbly texture.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Recipe for Black, Red and White Cookies Recipe

This recipe makes between two and three dozen cookies, depending on the size of cutters you choose.

Shortbread Ingredients

You will need red jelly or jam to use as the "sandwich" filling.

For the Vanilla Shortbread:

1/2 cup of butter that has reached room temperature
1/4 cup of icing sugar or confectioners sugar
1/2 teaspoon vanilla extract
3/4 cup all purpose flour
2 tablespoons of cornstarch

For the Black Shortbread:

1/2 cup of butter that has reached room temperature
1/4 cup of icing sugar or confectioners sugar
1/2 teaspoon vanilla extract
3/4 cup all purpose flour
2 tablespoons of cornstarch
1/4 cup of cocoa

Preparation

Prepare one or more baking sheets by lining them with parchment paper or waxed paper.

Make the vanilla and chocolate shortbread separately. Begin with the vanilla shortbread.

Using a good mixer, place the butter, sugar and vanilla in the mixer bowl and mix well.

Mix the flour and cornstarch together and mix this into the wet mixture.

Turn out your shortbread dough onto a floured work surface. Using your hands, pull the mixture together into a ball shape. Flatten with your hands, then use a rolling pan to roll this dough out so it is fairly thin, approximately 6 mm or 1/4 inches thick.

Take the cookie cutter of your choice and cut the cookies into shapes. Reroll the scraps and cut them out as well.

Put your cut cookies on the baking sheet. Put the baking sheet in the refrigerator for twenty or thirty minutes.

Preheat your oven to 325°F. Bake the cookies until done. This takes about 15 minutes or a little longer.

Prepare and bake the black or chocolate shortbread in exactly the same way, except you add the cocoa powder to the dry ingredients.

When your black shortbread and white shortbread cookies are cooled, assemble the "sandwich". Spread approximately 1/2 teaspoon of red jelly on the underside of a white cookie. Place a black cookie over top.

As an alternative to jam or jelly, you could use icing that is colored red.


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