Dark Chocolate Shortbread Sandwich Cookies

Egg Free, Nut Free

Yield: 15 sandwich cookies

Time: 1 hour



  • 6 Tb. Butter, room temperature

  • 6 Tb. shortening

  • ½ c. sugar

  • 1 ½ c. all purpose flour

  • ½ t. Salt

  • ½ c. + 2 Tb. Lekkco 



  1. In a medium mixing bowl, beat together the butter and shortening with an electric mixer until smooth and set aside. 

  2. 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.

  3. 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.

  4. Preheat the oven to 350F and line a cookie sheet with parchment paper.

  5. 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. 

  6. Bake for 15-16 minutes or until lightly golden brown around the edges. Let cool completely.

  7. Once cooled, spread about 2 teaspoons of Lekkco on the bottom on a cookie and sandwich with another cookie. Serve and enjoy!