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    You are in: Home / Recipes / Ghirardelli Milk Chocolate Shortbread Cookies Recipe
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    Ghirardelli Milk Chocolate Shortbread Cookies

    Ghirardelli Milk Chocolate Shortbread Cookies. Photo by tracylynndeis

    1/1 Photo of Ghirardelli Milk Chocolate Shortbread Cookies

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    8 mins

    15 mins

    Kitty Kat Cook's Note:

    Have you ever purchased this cookie mix?! These cookies are delicious. I was curious on how to make them from scratch and I got this one from my bf's mom.

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    Ingredients:

    Serves: 12

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Line 2-3 cookie sheets with parchment.
    2. 2
      Cream butter and vanilla with mixer. In a separate bowl, sift together powdered sugar, cornstarch, flour and salt. Gradually add dry ingredients to butter, beating constantly on high until the batter is the consistency of whipped butter (about 5 minutes).
    3. 3
      Drop dough by heaping teaspoons onto prepared cookie sheets. Bake for about 15 minutes, or until cookies begin to turn golden on edges.
    4. 4
      Immediately after removing cookies from oven, press one chocolate piece into the center of each cookie. Cool completely.
    5. 5
      Enjoy with milk!

    Ratings & Reviews:

    • on January 14, 2013

      35

      I give Kitty Kat Cook credit for posting a copycat for this recipe. The mix is excellent, and it's quite hard to find. I consider the Ghirardelli mix to be a good copycat for a bakery cookie from my childhood. Luckily I was able to find some of the mix recently so I could try this recipe and the mix head to head.

      The Ghirardelli recipe contains a lot of melted butter, which makes it quite moist. With the addition of cornstarch, this recipe has a dry, powdery quality, even though it contains more butter than a batch of the mix. You can't handle the cookies until they are completely cool or they will crumble in your hand. While they are tasty, the powdery, crumbly nature of the copycat makes them a pain to eat. It is impossible to eat them neatly, even though they are small.

      I will probably monkey around with this recipe myself, eliminating the cornstarch and adjusting some of the other ingredients to try to duplicate the mix. It's a good first draft, but not quite there.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2013

      35

      This recipe tastes just like the mix, which we love! Unfortunately, we have not been able to find any this year. The only problem, is the texture. Very sandy, even when cooled completely. But, great flavor!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2013

      55

      I love this recipe, and it tastes just like the mix! I did not have a problem with them crumbling at all, but you do have to wait until the cookies cool. (But isn't that the case with all cookies?)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ghirardelli Milk Chocolate Shortbread Cookies

    Serving Size: 1 (86 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 445.2
     
    Calories from Fat 279
    62%
    Total Fat 31.0 g
    47%
    Saturated Fat 19.4 g
    97%
    Cholesterol 81.3 mg
    27%
    Sodium 102.3 mg
    4%
    Total Carbohydrate 38.7 g
    12%
    Dietary Fiber 0.8 g
    3%
    Sugars 9.9 g
    39%
    Protein 3.5 g
    7%

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