Shortbread Wheels

Shortbread Wheels

6
Ruth 0

"Very pretty chocolate and plain shortbread cookies."
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Ingredients

servings 114 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F(175 degrees C).
  2. Sift all but 2 tablespoons of flour into a bowl, then add the sugar. Rub, or cut in butter until the mixture is crumbly. Divide in half. Work in the remaining 2 tablespoons of flour to one half, then the cocoa and ground chocolate to the other half. Knead each portion well with your fingers to form a smooth dough.
  3. Turn onto a lightly dusted with cornstarch surface, and roll out each portion to 1/4 inch thick circles. Using a 2 1/2 inch round cookie cutter, cut out 7 circles from each piece of rolled out dough. Out of these circles, cut two more circles, one 1 1/4 inch, and one 3/4 inch. Now you should have fourteen 2 1/2 inch rings, fourteen 1 1/2 inch rings and fourteen 3/4 inch circles.
  4. Construct wheels on greased baking sheets by starting with the largest rings, then alternating the colors to fill in. You should end up with 7 cookies that have a chocolate ring on the outside, a plain ring in the middle and a chocolate circle in the center; and 7 cookies that have a plain ring on the outside, a chocolate ring in the middle and a plain circle in the center.
  5. Bake for 12 minutes. Leave on sheets for 2 minutes, then remove with a flat knife. Cool completely on wire racks.

Reviews

6
  1. 16 Ratings

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Most helpful positive review

These turned out pretty well for me. The dough was crumbly at first, but if you work it a bit it gets easy to roll out. The chocolate dough was much stickier than the plain dough, though - I t...

Most helpful critical review

I have made shortbread time and time and time again. With this recipie, I have never had so much trouble. It would not roll out at all - I tried, it crumbled. Picked it back up, and it crumbl...

I have made shortbread time and time and time again. With this recipie, I have never had so much trouble. It would not roll out at all - I tried, it crumbled. Picked it back up, and it crumbl...

This recipe was not the best recipe ever. The taste was okay, I guess. But the dough continued to crumble. I didn't care for this recipe.

I wish I had read the reviews first! I had the "crumbling" problem as well. It would not roll out. I ended up just rolling small balls by hand, flattened them slightly and baked them that way...

this recipe is not well written. i would not recommand this recipe to anyone.

These turned out pretty well for me. The dough was crumbly at first, but if you work it a bit it gets easy to roll out. The chocolate dough was much stickier than the plain dough, though - I t...

Mine did have the crumbling affect but all I did was smash it together and it worked fine