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heart shaped shortbread cookies cooling

Salted Chocolate Whiskey Shortbread

  • Author: Lisa Keys
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes


Spirited with whiskey these are full of flavor.


Salted Chocolate Whiskey Shortbread


1 cup (2 sticks) unsalted butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla

1 tablespoon whiskey (Jack Daniel’s recommended)

4 cups all-purpose flour

1 cup chopped bittersweet or semi-sweet chocolate

Chocolate Sea Salt or your favorite finishing salt



  1. In large bowl, beat butter and sugar for 5 minutes or until light and fluffy. On low speed, add egg, vanilla and whisky; blend well.
  2. Gradually add flour until fully incorporated.
  3. Stir in chocolate.
  4. Dump dough out onto some plastic wrap. Gather it up into a flat disk. Wrap and chill in the fridge for 30 minutes.
  5. Heat oven to 350F. Line baking sheets with parchment paper.
  6. On a silicone mat or lightly floured surface roll dough to 1/8-1/4-inch thickness. Cut out desired shapes with cookie cutters. Re-roll dough scraps as needed to cut out more cookies.
  7. Place cookies on baking sheets. Sprinkle generously with finishing salt. Gently press salt into cookie with your fingertips.
  8. Bake for 10 to 12 minutes for 1 1/2-inch size cookies or until edges brown. Cool. 


I made about 200 cookies with a small heart shaped cutter.

  • Category: cookies
  • Method: baking