Blackout Stout Shortbread Cookies


- 1 1/2 C butter, room temperature
- 1 1/4 C sugar
- 1 1/2 tsp vanilla extract
- 3 C flour
- 2 tbsp cornstarch

- 2 1/2 C 60% dark chocolate
- 2 tbsp heavy whipping cream
- 1 C Blackout Stout



Preheat oven to 350 degrees. In the bowl of a stand mixer combine butter, sugar, and vanilla extract. Beat until smooth, which will take about 5 minutes. In a separate bowl, mix flour, cornstarch, and salt. Add 1 cup at a time to butter mixture until completely mixed. Place mixture in a lined 9x13 baking dish and press down into an even layer. Prick several times with a fork. Bake at 325 degrees for 25-30 minutes or until the edges turn golden brown.

In the top of a double boiler, mix chocolate, cream, and Blackout Stout. Stir continuously until the chocolate is smooth and melted. Pour mixture over shortbread in an even layer. Sprinkle the top with sea salt and let chill for at least 3 hours.

Cut into squares and keep refrigerated until serving.


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