Shortbread Sandwiches with Fudge Sauce

These tender shortbread cookie sandwiches feature a creamy vanilla filling and rich hot fudge topping.

Shortbread Sandwiches with Fudge Sauce + enlarge image
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2 users rated this recipe an average rating of 5.0
Yields:
18 sandwiches
Prep:
1 hr
Bake:
30 mins to 35 mins 325°F
Cool:
1 hr
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Shortbread Sandwiches with Fudge Sauce

Ingredients Shortbread:
1/2
cup dried tart cherries and/or dried cranberries
1/2
teaspoon crushed red pepper (optional)
1 1/2
2
tablespoons cornstarch
1/2
teaspoon salt
1/4
teaspoon baking powder
3/4
cup cold unsalted butter, cut in 1/2-inch pieces
Whipped Filling:
1/2
cup whipping cream
3
ounces cream cheese, softened
1/4
1/2
teaspoon vanilla
1
Fudge Sauce, recipe below
 
Snipped dried tart cherries and/or dried cranberries

Directions

  1. Preheat oven to 325 degrees F. In bowl combine cherries and/or cranberries and crushed red pepper, if desired; cover with boiling water. Let stand 10 minutes; drain.
  2. In food processor bowl combine flour, granulated sugar, cornstarch, salt, and baking powder. Add butter and soaked cherries and/or cranberries. Pulse until dough begins to clump together. Remove from processor. Gather dough and press in free-form square. Roll between two sheets parchment paper to 12x9-inch rectangle. With knife, cut thirty-six 3x1-inch pieces (do not separate). Slide parchment onto baking sheet and remove top parchment.
  3. Bake 30 to 35 minutes or until lightly golden. Remove from oven. Cool on wire rack.
  4. For whipped filling, in bowl combine whipping cream, cream cheese, powdered sugar, and vanilla. Beat with electric mixer on high until stiff peaks form. Refrigerate until ready to use.
  5. To assemble, spread flat side of 18 rectangles with scant tablespoon of whipped filling. Top with remaining shortbread, flat side down.
  6. Serve with Fudge Sauce. Sprinkle additional cherries and/or cranberries. Makes 18 sandwiches.

Fudge Sauce

Ingredients

1/2
cup whipping cream
3
tablespoons light corn syrup
4
ounces chopped semisweet chocolate

Directions

  1. In saucepan combine whipping cream and corn syrup. Cook over medium-high heat until hot. Remove from heat; stir in semisweet chocolate until melted. Let cool until thick, about 1 hour.

Nutrition Facts

(Shortbread Sandwiches with Fudge Sauce)
    Per serving:
  • 259 kcal cal.,
  • 16 g fat
  • (10 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 44 mg chol.,
  • 94 mg sodium,
  • 27 g carb.,
  • 1 g fiber,
  • 15 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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