Shortbread Sandwich Cookies

Shortbread Sandwich Cookies

Shortbread Sandwich Cookies



Our egg free and nut free chocolate shortbread sandwich cookies are waiting to be filled with your favorite Lekkco flavor (Original, Sea Salt & Caramel, Coconut or Banana)! We know that chocolate & orange or chocolate & mint are always seasonal favorites, but we figured why not switch it up? Let the holiday festivities begin!

Yield: 15 sandwich cookies

Time: 1 hour

  • 00 6 Tb. Butter, room temperature
  • 00 6 Tb. Shortening
  • 00 ½ c. Sugar
  • 00 1 ½ c All Purpose Flour
  • 00 ½ t. Salt
  • 00 ½ c. + 2 Tb. Lekkco
  • 00 In a medium mixing bowl, beat together the butter and shortening with an electric mixer until smooth and set aside.
  • 01 In a large mixing bowl, whisk together the dry ingredients and add to the butter mixture then mix until combined. This will form a stiff, dry dough.
  • 02 Transfer the dough onto a clean surface and mold into a brick with a width of 3” and a height of 1”. The length may vary and that's okay.
  • 03 Preheat the oven to 350F and line a cookie sheet with parchment paper.
  • 04 Slice each cookie about ¼” thick and place on the cookie sheet about 2” apart, poke each cookie all the way through with a fork about 4 - 6 times, evenly. It should make about 30 individual cookies.
  • 05 Bake for 15 - 16 minutes or until lightly golden brown around the edges. Let cool completely.
  • 06 Onc e cooled, spread about 2 teaspoons of Lekkco on the bottom on a cookie and sandwich with another cookie. Serve and enjoy!

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