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“A delicious vanilla/chocolate shortbread cookie. These swirled cookies look lovely on a holiday cookie tray. This recipe comes from "Great American Desserts".”
24 shortbreads

Ingredients Nutrition


  1. Add 2 Tablespoons coffee crystals (if using them) to 1 teaspoon vanilla, and set aside.
  2. For Vanilla Shortbread: In large bowl, whisk together flour, sugar and salt.
  3. With pastry cutter, cut butter into dry ingredients until evenly distributed and the size of small crumbs.
  4. Stir in vanilla and mix dough, shaping with hands until it comes together to form a ball.
  5. Transfer dough to lightly floured work surface, and roll until 1/4 inch thick.
  6. Cover rolled dough with plastic wrap and set aside.
  7. For Chocolate Shortbread: In ceramic or glass bowl covered with plastic wrap, heat chocolate in microwave on high for 30 second intervals, stirring after each interval, until smooth.
  8. Let cool to lukewarm.
  9. In bowl, whisk together flour, sugar, cocoa and salt.
  10. Place butter in another bowl, and beat with electric mixer on medium speed until light and fluffy.
  11. Add melted chocolate and beat until smooth.
  12. Beat in vanilla (and instant coffee, if using).
  13. Add dry ingredients to butter mixture and combine until dough forms.
  14. Gather dough into a disk and flatten slightly.
  15. On lightly floured surface, roll out dough until 1/4 inch thick.
  16. Remove plastic wrap from vanilla dough, place chocolate dough on top of vanilla.
  17. Using hands gently but firmly, roll both into a log.
  18. Wrap log in plastic wrap, and chill for about 1 hour or until firm.
  19. Preheat oven to 325°F.
  20. Line cookie sheets with baking parchment.
  21. Using a sharp knife, cut chilled dough into slices about 1/2 inch thick.
  22. Arrange on prepared cookie sheets, leaving about 1 inch space between each.
  23. Bake cookies at 325°F for about 20 minutes, or until golden around the edges.

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