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Holiday Chocolate Shortbread Cookies Recipe

Holiday Chocolate Shortbread Cookies

Prep Time: 30 Minutes

Skill Level: Advanced

Recipe Rating


  • 1-3/4 cups all-purpose flour
  • 2 cups HERSHEY'S Premier White Chips
  • 1 teaspoon vanilla extract
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1 cup butter
  • 1-1/4 cups powdered sugar


  • 1. Heat oven to 300°F. Beat butter, powdered sugar and vanilla until creamy. Add cocoa; blend well. Gradually add flour, stirring until smooth.
  • 2. Roll or pat dough to 1/4-inch thickness on lightly floured surface or between 2 pieces of wax paper; with cookie cutters, cut in holiday shapes. Reroll dough scraps, cutting cookies until dough is used. Place on ungreased cookie sheet.
  • 3. Bake 15 to 20 minutes or just until firm. Immediately place white chips, flat side down, in decorative design on warm cookies. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Store in airtight container. Makes about 54 (2-inch diameter) cookies.
  • NOTE: For more even baking, place similar shapes and sizes of cookies on same cookie sheet.
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Ratings & Reviews

    Good recipe!
    I made this recipe a few years ago but with dark chocolate chipits. I loved them and they were a huge hit. I tried a different recipe because this one was packed away for a move. It just wasn't the same. Two thumbs up for sure.
    I have made these numerous times.Everyone loves them from very young kids to grown-ups.I do reccomend chilling dough before rolling out.I also roll the dough into 2 logs,chill at least an hour,then slice in rounds and bake as directed.
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