Striped Shortbread

Striped Shortbread looks fancy, but tastes like your favorite cookie from Grandma’s cookie jar!

Striped Shortbread | White Lights on Wednesday

You guys!  It’s The 4th annual Great Food Blogger Cookie Swap, and my 3rd year participating!


This is one of my favorite blogging traditions, even if it means I have 3 dozen cookies starting me in the face in December.  It’s totally worth it.  I look forward to seeing who I’m cooking for every year and finding new blogs!  And getting kick butt cookies from other bloggers doesn’t hurt either.

Striped Shortbread | White Lights on Wednesday

Striped Shortbread | White Lights on Wednesday

I’ve been wanting to make these cookies from years.  Y-E-A-R-S kids.  They’re been sitting in my recipe binder, just staring at me every time I flip the pages, and this year for the swap I finally manned up and made them.  Because to be honest, these cookies are kind of a pain in the ass.  It’s nothing unmanageable, but ugh.  I had a big hot mess moment, but  was able to save things.  MacGyver skills kids.

Striped Shortbread | White Lights on Wednesday

Striped Shortbread

Striped Shortbread looks fancy, but tastes like your favorite cookie from Grandma's cookie jar!
Course Dessert
Prep Time 2 hours 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings 3 dozen cookies
Author Family Circle Magazine


  • 2 1/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1 cup + 2 tablespoons unsalted butter room temperature
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla
  • 1 egg white beaten


  1. In a medium bowl, mix together flour, cornstarch, and salt. Set aside.
  2. In a large bowl, beat together butter and powdered sugar until well combined. Add vanilla and mix until vanilla is incorporated.
  3. Add flour mixture two butter mixture in two additions, mixing until just combined after each addition.
  4. Split dough in half, and set aside half the dough. Leave the other half of the dough in your mixing bowl, and add cocoa powder. Mix in the cocoa powder until evenly distributed. You may have to change from the mixer blade to using your hands to finish kneading in the cocoa powder.
  5. Roll out the "vanilla" (not chocolate) dough between two pieces of waxed paper into a 10" square. {My dough was more of a rectangle that was about 1/4-inch thick.} Repeat with chocolate dough, making sure it's the same size as the vanilla dough.
  6. Remove the top sheet of waxed paper from the chocolate and vanilla dough. Brush the top of the chocolate dough with some egg white. Turn the vanilla dough over, so the uncovered side of the dough is touching the egg white side of the chocolate dough. Gently press to adhere the dough together. Remove the remaining pieces of waxed paper.
  7. Cut the dough into four equal strips (long ways if you've made a rectangle). Brush the top of one strip with egg white. Place another dough strip on top of the one you just prepped, chocolate dough and vanilla dough touching (to create alternating stripes), and press gently to adhere. Brush the top of the strip stack you just made with egg white and top with another dough strip, chocolate and vanilla touching, then press gently. Repeat with last dough strip.
  8. Wrap the dough "log" in plastic wrap and refrigerate for at least 2 hours or overnight.
  9. Preheat oven to 375 degrees F. Line a baking sheet with Sil-Pat or parchment paper.
  10. Remove the dough from the refrigerator, and unwrap. Cut the dough log into thirds, and each third into 12 slices. {I cut each third in half and then in half again and then each of those halves into thirds to make sure I'd get 3 dozen cookies (see diagram). You can cut the log into 1/4-inch slices it you don't need and exact number.} Lay the slices striped side up on the prepared baking sheet.
  11. Bake for 10 minutes, or until edges are golden. Remove from oven and cool for 5 minutes on the pan. Transfer to a wire rack to cool completely. Serve with a big glass of milk!

I couldn’t let you go without showing you the yummy cookies I got (in case you don’t follow me on Instagram).

Rudolph Nose Cookies

Rudolph’s Nose Christmas Cookies from Annie One Can Cook!

Chocolate Orange Cookies

Spice Pillows from Gin’s Kitchen

Chocolate Chirstmas Blossoms & Gingerbread Snowman Scene Cookies

Chocolate Sprinkle Kisses & Gingerbread Cookies from Butter Basil and Breadcrumbs

{Purdy is freaking amazing!  If you don’t read/follow her you should be!!}


And in case you missed my cookie recipes the last two years, here they are!

Year 1 – Dark Chocolate Orange Shortbread

Year 2 – Nutella Pinwheels

11 Chocolate Hazelnut Pinwheels 2


  1. says

    I’ve made these before in my pre-blog days so I know how much of a pain they can be. Totally delicious though like you say. Well done for persevering – yours look far neater than mine ever did.

    • says

      Thanks Laura. The vanilla dough flipped horribly and broke. I had to roll the doughs together, and let’s just say it was a bit of a hot mess for a while there. 🙂

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