Small Cookie Sunday: Box of Chocolates Shortbread Cookies
Serves: 96
  • 1 cup butter, very soft
  • 3 cups flour
  • ¾ cup powdered sugar
  • 1 tsp almond extract
  • salt if needed
  • Stir all together, then knead until mixed thoroughly.
  • For topping:
  • ½ cup semi-sweet chocolate chips
  • About 50 pecan halves, cut in half. Toast in the oven at 350 for 5 - 10 minutes, watching carefully. Cool completely before placing on top of chocolate.
  • 1 cup butter, very soft
  • 2 - ½ cups flour
  • ½ cup powdered sugar
  • ⅔ cup cocoa
  • salt if needed
  • Stir all together, then knead until mixed thoroughly.
  • For toppings:
  • about ¼ cup of pearl sugar
  • about ¼ cup of powdered sugar
  • one teaspoon or less of cold water
  • about 25 small pieces of dried cranberry
  1. Before baking, I added the decorations to one half of the cut cubes: refrigerate the cookie dough squares until firm, brush the top with a bit of water, then sprinkle pearl sugar over the top (or turbinado sugar, or caster sugar, or colored sparkly sugar, or whatever you like).
  3. Pat the dough into a rectangle almost ¾” tall. You don’t need a rolling pin. It only takes a minute to pat it into shape, and when you have it looking pretty good, finish up by placing a piece of wax paper or parchment on top of the dough then continue to pat and rub gently until smooth. Take a final measure on each side with a ruler to be sure you still have the right thickness. Cut into ¾” square cubes. Any leftover scraps, pull together and form into a new, smaller rectangle that is ¾” thick, and cut into cubes.
  4. Place cut cubes on a light colored cookie sheet ½” apart. Make a small dimple in the center of each one with the blunt end of a toothpick cut in half. Refrigerate until firm. Bake at 350 for 12 - 14 minutes or until the bottoms turn brown, and the edges just barely begin to turn brown. Allow to cool completely before decorating.
  6. Almond shortbread:One half of the batch leave as is, showing off the beautiful vanilla-colored cookie with the dimple in the center. The second half of the batch, dip each piece carefully into gently melted chocolate chips and then top with a chunk of toasted pecan. Allow to cool completely before packaging.
  7. Chocolate shortbread: The second half of the chocolate shortbread cookies, bake and allow to cool. Top with a small dollop of white icing made with powdered sugar mixed with a tiny bit of water, then press a bit of dried cranberry into the icing. Allow to dry overnight before packaging.
Recipe by Party Inspiration at