≡ Menu

Swirly Shortbread Cookies (2013 Great Food Blogger Cookie Swap)


This year I participated in something really fun that I hope will become an annual tradition for me!


If you haven’t heard of the swap, it’s basically a big party where food bloggers send each other cookies. You send a dozen cookies to three bloggers and you get a dozen from three bloggers! Best idea ever. My matches sent me some DELICIOUS cookies and I whipped up something pretty good for mine, too!

Swirly Shortbread Cookies from A Dash of Soul {The Great Food Blogger Cookie Swap 2013!}

My mom gave me her professional opinion that shortbread would be a good idea for cookies that need to last long and travel in the mail. I LOVE shortbread so I decided to take her advice, but I wanted to do something different with the cookies than just the plain version that you can get anywhere.

Swirly Shortbread Cookies from A Dash of Soul {The Great Food Blogger Cookie Swap 2013!}

Whenever I need to add something to a dessert, my mind goes straight to CHOCOLATE! I found a recipe for a marbled shortbread cookie and that’s how the magic happened.

5.0 from 2 reviews
Swirly Shortbread Cookies
Prep time
Cook time
Total time
Serves: 2 dozen
  • ½ c. semisweet chocolate chips
  • 1 c. butter, at room temp
  • ½ c. brown sugar
  • 1½ t. vanilla extract
  • 2¼ c. all-purpose flour
  • ½ c. white sugar
  1. Melt the chocolate chips over a double boiler. Set aside to cool.
  2. While the chocolate is cooling, start the dough by mixing the butter, brown sugar, and vanilla in a large mixing bowl with an electric mixer on medium speed.
  3. Add the flour and continue to mix together just until the ingredients are well combined and the mixture forms a smooth dough.
  4. Place half the dough in a smaller bowl and set aside.
  5. Mix the cooled chocolate into the remaining half with the mixer until the dough becomes brown and uniform in color.
  6. On a piece of plastic wrap, place chunks of each dough (the plain you set aside and the chocolate one) alternately in a rectangular shape. Once half of each dough is used up, use your hands to press the chunks together into a log shape about 8" long. Cover tightly with the plastic wrap.
  7. Repeat the process with the remainder of the doughs to make a second log. Place both dough logs in the refrigerator until they harden (about 2 hours).
  8. Preheat oven to 375.
  9. Use a sharp knife to cut ¼" slices from the dough logs. Place each slice at least 1" apart on cookie sheets.
  10. Bake for 10 minutes, or just until the edges of the cookies start to turn golden brown.
  11. Let the cookies cool on the pan for 5 minutes.
  12. While the cookies cool, place the ½ c. white sugar in a shallow dish.
  13. Dunk the top of each warm cookie into the sugar dish before setting them aside on a cooling rack.

Swirly Shortbread Cookies from A Dash of Soul {The Great Food Blogger Cookie Swap 2013!}

I love how the chocolate accents the buttery flavor of the classic shortbread. Chocolate shortbread needs to be made more often! It’s addictive.

Swirly Shortbread Cookies from A Dash of Soul {The Great Food Blogger Cookie Swap 2013!}

This was like a warm-up for me to prepare for holiday cookie season! These shortbread gems are long gone now so looks like I’ll have to bake something else…darn.


Share this post:
Pin It

{ 2 comments… add one }

Leave a Comment

Rate this recipe:  

CommentLuv badge

Next post:

Previous post: