Chocolate Kahlua Shortbread

Chocolate Kahlua Shortbread combines the rich flavors of bittersweet chocolate and a splash of Kahlua, creating a festive and indulgent version of the classic shortbread cookie. Perfect for holiday gatherings, these cookies are a melt-in-your-mouth treat that combines a delicate crunch with the sweetness of chocolate and the warmth of Kahlua. This version of shortbread is a favorite Christmas recipe, but it can be enjoyed year-round for any occasion.

Shortbread is a classic cookie that only requires three main ingredients: butter, sugar, and flour. Once those are perfectly mixed together, the possibilities are endless—whether you prefer a traditional shortbread or one with added flavors and decorations. This recipe is one of many delicious twists on a classic favorite.

The first step in making shortbread, and many baked goods for that matter, is creaming the butter and sugar. I thought it was funny when someone next to me in the kitchen at Le Cordon Bleu asked me where the cream was when she heard that we had to "cream the butter and sugar" for the tuiles we were making that day. We all have to start somewhere: some watch a master Michelin-starred chef in a famous cooking school, some hold onto their grandmother's apron stirring batter alongside, and some watch endless hours of the Food Network and are forever scarred by the perfectionism of Martha.

Fat, flour, and sugar. That's shortbread. Mixing these ingredients properly yields a cookie that is slightly crisp, tender, crumbly and melts in your mouth. Beyond these three ingredients, the variations are endless. Some like traditional, plain shortbread. Others like to jazz it up with decorations and flavors. Some like it baked pale, golden or browned. Others roll the dough and cut it into myriad holiday shapes while some use a time-stained shortbread pan.

To me, shortbread means Christmas. A year doesn't go by where I don't make one (or twelve) dozen of this simple cookie. I love how it crumbles in my mouth, the layers shattering and scattering its sweetness. A little taste of chocolate, a hint of Kahlua (maybe I should add more in next year's batch). Another cookie laden with almonds and orange. Another flaked with coconut. It's hard to stop at one. And why should I? It's Christmas. I can be perfect in the New Year!

Recipe: Chocolate Kahlua Shortbread

Makes: about 30 cookies

Ingredients:

8 ounces (1/2 pound or 1 cup or 2 sticks) cold unsalted butter, cut into small cubes
½ cup sugar
2 cups flour
pinch salt

4 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon Kahlua

Instructions:

1. Preheat the oven to 300°F (a low temperature).
   
   
2. In a stand mixer, beat the butter and sugar until smooth and creamy. You can’t overmix at this stage!
   
   
3. Sift the flour and salt together onto a piece of parchment paper. This ensures the flour is lump-free and easy to transfer into the bowl.
   
   
4. Gradually add the flour mixture to the butter and sugar, mixing just until the dough comes together. If the dough feels dry, gently incorporate more room-temperature butter.
   
   
5. Stir in the chopped chocolate and Kahlua (or skip the Kahlua for a traditional shortbread flavor).
   
   
6. Turn the dough onto a lightly floured work surface, knead a couple of times to smooth the edges.
   
   
7. Roll the dough between sheets of wax paper to about ⅜-inch thickness and cut into your desired shapes.
   
   
8. Chill the dough in the refrigerator for 20 minutes.
   
   
9. Bake for 20-30 minutes, or until the edges are pale golden.

Tip: You can freeze the dough after rolling and cutting it into shapes. Place the cut cookies on a baking sheet to freeze, then transfer them to a freezer bag for up to 1 month. Bake directly from frozen.

Variations:

Orange and Grand Marnier:
• 1 heaping tablespoon candied orange peel, finely chopped
• zest of 1 orange, grated
• 1 tablespoon Grand Marnier

Cappuccino:
• 1 tablespoon finely ground espresso coffee
• Dip one end of the cookie into melted chocolate

Hazelnut or Almond Orange:
• 1½ cups hazelnuts (skins removed) or almonds, toasted and processed until fine
• 1½ teaspoons finely grated orange zest

Coconut:
• 4 cups sweetened flaked coconut

Other Shortbread Spottings:
• Luna Café: Cranberry, Pistachio & Candied Ginger Shortbread
• Amanda's Cookin': Dorie's Sables
• The Life and Loves of Grumpy's Honeybunch: Peppermint Meltaways
• Eat Yet? alfajores dulce de leche

Tasting Notes
The Chocolate Kahlua Shortbread offers a perfect balance of crisp, tender texture with just the right amount of sweetness. The chocolate adds richness, while the Kahlua imparts a warm, aromatic depth that makes this cookie stand out from your traditional shortbread. One bite is enough to make this cookie a holiday favorite.

More to Explore:

• Index of Recipes
• Visual Recipe Index