Shortbread Wheels Recipe -
Shortbread Wheels Recipe

Shortbread Wheels

Recipe by  

"Very pretty chocolate and plain shortbread cookies."

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Ingredients Edit and Save

Original recipe makes 14 cookies Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2014

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 think I would use a little less shaved chocolate and possibly more cocoa. All in all they turned out pretty well.

Most Helpful Critical Review
Oct 17, 2004

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 crumbled yet again. I even had someone else give this recipie a try and they had the same trouble. I will not make this again.


16 Ratings

Aug 16, 2007

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.

Dec 24, 2004

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. They are ok. Not the yummy shortbread I was hoping for! Oh well.

Dec 03, 2004

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

Apr 30, 2012

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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