Shortbread Sandwiches with Fudge Sauce These tender shortbread cookie sandwiches feature a creamy vanilla filling and rich hot fudge topping. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 29, 2020 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 60 mins Bake Time: 30 mins Cool Time: 60 mins Total Time: 60 mins Yield: 18 sandwiches Jump to Nutrition Facts Ingredients ½ cup dried tart cherries and/or dried cranberries ½ teaspoon crushed red pepper (optional) 1 ½ cup all-purpose flour ½ cup granulated sugar 2 tablespoon cornstarch ½ teaspoon salt ¼ teaspoon baking powder ¾ cup cold unsalted butter, cut in 1/2-inch pieces ½ cup whipping cream 3 ounce cream cheese, softened ¼ cup powdered sugar ½ teaspoon vanilla 1 Fudge Sauce, recipe below Snipped dried tart cherries and/or dried cranberries Fudge Sauce ½ cup whipping cream 3 tablespoon light corn syrup 4 ounce chopped semisweet chocolate Directions 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. 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. Bake 30 to 35 minutes or until lightly golden. Remove from oven. Cool on wire rack. 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. To assemble, spread flat side of 18 rectangles with scant tablespoon of whipped filling. Top with remaining shortbread, flat side down. Serve with Fudge Sauce. Sprinkle additional cherries and/or cranberries. Makes 18 sandwiches. Fudge Sauce 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. Print Nutrition Facts (per serving) 259 Calories 16g Fat 27g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 259 % Daily Value * Total Fat 16g 21% Saturated Fat 10g 50% Cholesterol 44mg 15% Sodium 94mg 4% Total Carbohydrate 27g 10% Total Sugars 15g Protein 2g Calcium 20.2mg 2% Iron 0.9mg 5% Potassium 82mg 2% Folate, total 20.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.