Bourbon Smoked Sugar Chocolate Shortbread

Why yes, I do love bourbon. Oh yeah, I totally love chocolate too. If you can get your hands on smokey, crunchy bourbon barrel sugar these are the things addictions are made of. If not, any boldly flavoured sugar (like orange or vanilla bean) will work well as long as they're large crystals that will add crunch to the outside while the centre remains buttery bliss.


1 ½ cups flour

1 cup icing sugar

6 tablespoons cocoa powder

½ teaspoon salt

1 teaspoon vanilla

1 cup cold unsalted butter, cut into cubes

1 tablespoon cold water

¼ cup bourbon smoked sugar (or other boldly flavoured sugar)


Combine flour, icing sugar, cocoa powder, and salt in a food processor. Pulse until combined and free of clumps.

Add vanilla and butter and pulse until crumbly and just combined. Add in water and continue to pulse until a stiff dough forms (do not over mix).

Lay a large piece of saran wrap on the counter and scoop the cookie dough onto it. Use the saran to help you roll the dough into a log approximately 1.5 inches in diameter. When you’re happy with the log shape, open up the saran and sprinkle with bourbon sugar, rolling the log around and pressing just hard enough for sugar to stick to the outside. Refrigerate dough for at least 30 minutes and up to a couple of days if tightly wrapped.

Preheat oven to 375 F and cover pans with either parchment paper or silpat baking sheets. Slice dough into ¼ inch thick rounds, spacing cookies on sheet approximately 2 inches apart (cookies will spread a little bit).

Bake just until edges are firm and centre is no longer shiny (cookies will still be very soft to touch) about 10-12 minutes. Allow to cool on tray for 5 minutes before transferring to cooling rack. Cookies will stay crisp in an air-tight container for almost a week if your friends don’t steal them right out from under you.