Scottish Shortbread with Lindor Topper Recipe

Name: Scottish Shortbread with Lindor Topper
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 20 cookies
Ingredients: 1 cup (250 mL) unsalted butter, room temperature; ½ cup (125 mL) Redpath® Collection Organic Granulated Sugar; ½ tsp (3 mL) pure vanilla extract; 1½ cups (375 mL) all-purpose flour; ¼ tsp (1 mL) salt; 1 bar (100 g) Lindt Excellence 70% Cacao Dark Chocolate, chopped; 1 bag (150 g) Lindor 70% Cacao Dark Chocolate Truffles, or 10 Lindor Chocolate Truffles in a preferred flavour, sliced in half

Ingredients

1 cup (250 mL) unsalted butter, room temperature
½ cup (125 mL) Redpath® Collection Organic Granulated Sugar
½ tsp (3 mL) pure vanilla extract
1½ cups (375 mL) all-purpose flour
¼ tsp (1 mL) salt
1 bar (100 g) Lindt Excellence 70% Cacao Dark Chocolate, chopped
1 bag (150 g) Lindor 70% Cacao Dark Chocolate Truffles, or 10 Lindor Chocolate Truffles in a preferred flavour, sliced in half

PREP TIME 10m	COOK TIME 40m	TOTAL TIME 50m
YIELD 20 cookies

Instructions

Place butter and sugar in the bowl of a stand mixer (or use a large bowl with an electric hand mixer), and beat on medium-high speed until well combined, 1minute.
Beat in vanilla. Add flour and salt and mix on low speed until a dough forms.
Gather into 2 balls, then flatten each into a disc. Wrap in plastic wrap. Chill for 1hour. For easy rolling, dust a large sheet of plastic wrap with flour.
Place 1 disc of dough on top. Lightly dust dough with flour. Top with another sheet of plastic. Roll out dough ¼ inch (6 mm) thick.
Cut half the dough using a 2½-inch (6-cm) star cutter and the remaining dough using a 2-inch (5-cm) star cutter.
Place cookies 1 inch (2.5 cm) apart on parchment-lined baking sheets. Chill for 30 minutes.
Preheat oven to 350°F (180°C). Bake cookies until the bottoms are slightly golden, about 10 to 12 minutes.
Let cookies cool 5 minutes before removing to a rack to cool completely.
Once cookies are cool, melt Lindt Excellence 70% Cacao Dark Chocolate. Set aside to cool slightly.
Place a drizzle of chocolate in the centre of each large star. Top with a smaller star.
Place another drizzle in the centre of the small star and top with half of a Lindor 70% Cacao Dark Chocolate Truffle.
Refrigerate cookies 10 minutes to set.