Shortbread is pretty great. But you know what’s even greater? Shortbread that looks like a pretty little pouf, and then when you bite into it, it’s filled with chocolate. You can use mint chocolate, milk chocolate, dark chocolate, any chocolate you like. The cookies can be stored in an airtight container at room temperature for up to 1 week. Good luck. 
Ingredients:
– 1 cup (250 ml) unsalted butter at room temperature
– 1/2 cup confectioners sugar sifted (powdered sugar, icing sugar) plus more rolling
– 2 cups (500 gr) cake flour
– 1 tsp vanilla extract
– pinch of salt
– 1 cup finely chopped nuts (almond, pecan, hazelnut) I like to use almonds
– 100 gr chopped chocolate (mint, dark, milk)
Instructions:
1. In a bowl using a hand, or electric mixer cream together the butter and confectioners sugar on medium-high speed until the mixer is yellow and fluffy. 
2. Add the flour, vanilla, and salt to the butter mixture stir with a wooden spoon until combined. Stir in the nuts. Cover the bowl with plastic wrap and refrigerate about 1-2 hours until the dough is firm. 
3. Preheat the oven to 350F degrees position racks in the center.
4. Scoop out a level tablespoon of dough and shape it around and put chocolate in enclosing them completely. Repeat with the remaining dough and chocolates. 
5. As the cookies are shaped arrange them on ungreased baking sheets spacing them about 1 inch apart. Bake for 18-20 minutes or until golden brown, switching the pans between the racks. 
6. Meanwhile sift the confectioner’s sugars into a small bowl. When the cookies are ready remove them from the oven let them cool, and then roll them in the sugar coating them well. 
Enjoy 😉
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