Anna Olson shares with us a holiday baking favourite — her delicious chocolate truffle shortbread cookies – topped with everybody’s favourite LINDOR. A beautiful bite of bliss to gift or receive.
Preheat the oven to 325°F and line 2 baking trays with parchment paper.
Beat the butter until light and fluffy using electric beaters or a stand mixer fitted with the paddle attachment, about 2 minutes. Add the icing sugar and vanilla and beat until again fluffy, scraping down sides of the bowl often. Add the flour, cornstarch (or potato starch) and salt and mix on low speed until the dough comes together (it will be soft).
The dough can be dropped using a small portion scoop onto the prepared baking trays, leaving an inch (2.5 cm) between the cookies to allow for spread. Alternatively, the soft dough can be spooned into a piping bag fitted with a large star tip and piped onto the tray into spiral twists about just over an inch across — the batter will spread into a pretty shape. For a cookie that doesn’t spread or flatten much as it bakes, chill the baking trays of cookies for 30 minutes.
While the cookies chill, cut chocolate truffles in half and freeze.
Bake the cookies for about 20 minutes, until the bottoms of the shortbreads brown just slightly. Allow the cookies to cool for at least 5 minutes, then place a frozen truffle half on each. Cool the cookies completely.
The baked shortbread cookies will keep in an airtight container for up to a week or can be frozen for up to 3 months. Unbaked cookies can be first chilled, then packed in an airtight container and frozen to be thawed and baked later.