shotglass shortbread.


One of the funny things I’ve discovered living on my own is the importance of all the funny little kitchen gadgets you never need until you desperately need them. A prime example being cookie cutters. Easy to get by without, but you really miss them when you need them. So while baking cookies, sometimes I’ve had to get creative. While baking some alcoholic cookies a shotglass seemed like the obvious substitute.


The fact that they’re mini only makes them more appealing. Sandwiched together with melted chocolate a teeny splash of Amarula and they’re too good to pass up.


2 C. butter
1 C. icing sugar
1/2 C. cornstarch
3 C. flour
1 tsp. vanilla
4 tbsp. Amarula (or another cream-based liquor)

1/2 C, semi-sweet chocolate chips
1 tbsp. Amarula


Mix butter and sugar. Add in cornstarch and flour in 3 additions. Mix in vanilla extract and liquor.

Roll out the dough into two logs. Wrap them in wax paper and chill in the freezer for 1 hour.

Roll out dough to 1/4 inch thickness. Use shotglass (or an actual cookie cutter if you’re feeling crazy).

Bake  cookies at 350°F for 8-10 minutes.

Allow cookies to cool. Meanwhile melt chocolate chips in the microwave in 30-second intervals, stirring in between. Mix liquor into the melted chocolate.

Spread chocolate mixture between cookies. Allow the sandwiches to set for at least 10-15 minutes.



Cream-based liquors blend seamlessly into rich, buttery shortbread. I used the exotic Amarula liquor because that wcas what I had on hand, but these could be made with Godiva’s white chocolate liquor or Bailey’s just as easily. IMG_0709

These are ideal for a Christmas cookie exchange because it’s easy to churn out a whole whack of them, and even easier to eat them all up!