Easy Butter Shortbread Cookies with Chocolate Filling

Preparation method:

• Note: Instead of chocolate cream, we can use vanilla cream, lightly sweetened cream cheese, thick jam, or jam combined with a little butter for a smoother, creamier texture.
• For the dough, we need soft butter, brought to room temperature in advance so it can be easily mixed and incorporate air. We add the powdered sugar and mix for a few minutes until the mixture becomes light in color, fluffy, and creamy.
  We then incorporate the egg yolks and vanilla and mix until fully combined, making sure the texture remains smooth and fine.
• We add the sifted flour and cornstarch gradually into the mixture, together with a pinch of salt. We mix gently, just until the dough comes together, without overmixing, in order to keep the final texture tender and crumbly.
  The resulting dough should be soft, but stable enough to hold its shape during shaping. If it feels too soft, we can let it rest in the fridge for a few minutes so it becomes easier to work with.
• For shaping, we take equal portions of dough and roll them into evenly sized balls so they bake uniformly. We can leave them as they are or gently flatten them with a spoon to create a more stable shape and ensure even baking.
  If we want a more elegant look, we can use a piping bag with a star tip and pipe small circles or spirals, although this step is optional and depends on the texture of the dough.
  
  
• For baking, we preheat the oven to 170–180°C and place the cookies on a baking tray lined with parchment paper, leaving a little space between them.
  We bake them for about 10–12 minutes, until they are lightly golden at the bottom while still keeping a pale color on top. It is important not to overbake them so they remain soft and delicate after cooling.
  After baking, we let them cool completely on the tray, as they are fragile while warm and will firm up as they cool down.
• After they have cooled completely, we can fill them with the previously prepared chocolate cream. We place the cream into a piping bag or spread it using a teaspoon, then sandwich the cookies together in pairs, making sure to use an even amount for each one.
• At the end, we decorate the cookies with melted chocolate, drizzled in thin lines over each piece for an elegant and slightly contrasting finish.
  We then sprinkle roughly chopped hazelnuts over the still-soft chocolate so they stick to the surface, adding texture and an extra crunchy bite to every mouthful.
• The cookies can be served plain or alongside a coffee, tea, or a glass of milk. They are soft, delicate, and have a pleasant balance between the buttery base, the creamy filling, and the crunchy topping. They work just as well as an everyday dessert as they do on a dessert platter for special occasions.