Shortbread Cookie Cups filled with Chocolate

Shortbread crust

1 cup butter softened
1/2 cup icing sugar (powdered sugar)
1-1/2 cups all-purpose flour
1 tablespoon Cornstarch
1 teaspoon vanilla extract

Beat butter and sugar together until smooth.

Add flour, cornstarch and vanilla. Beat until dough comes together. Form a ball.

Divide the dough into about 24 balls. Press into buttered mini tart tins. Prick with a fork and bake in a 325°F oven. As the cookie bakes it will puff up. You will need to prick the cookie again and push the dough down to form the cup. Bake until pastry is golden brown. About 15 to 18 minutes. Cool on wire rack.


4 ounces of chocolate chips
2 tablespoons cocoa
1 tablespoon heavy cream
1/3 cup of butter
2 cups of icing sugar ( powdered sugar)
1 teaspoon Vanilla
1 teaspoon of coffee extract (or espresso)

Melt chocolate, cocoa and butter together. Stir well and beat in icing sugar, vanilla and coffee. Let cool. Pipe into shortbread cups.