[Photograph: Carrie Vasios]

I've recently become a full-time coupon clipper. I used to do it haphazardly, but in all honestly it was mostly limited to bringing in the voucher for a free pair of Victoria's Secret underwear or stealing the 10% off coupons that Banana Republic sent my mother in the mail. Those actually seemed like value plays—who doesn't want free cheeky bikinis?—whereas remembering to bring in the 50 cent coupon for bananas wasn't worth my time.

Well, I've grown up or gotten my act together or learned the value of money. Whatever you want to call it, I'm now the person who hands over my loyal customer card to be punched by the cashier before even paying for my coffee. I carefully fold up my foot-long Safeway receipt and keep it hanging on my fridge.

That's not to say I'm not still learning the ropes. There's a reason that Tyson Anytizers Taco Seasoned Chicken Quesadippers With Zesty Garden Salsa are 2-for-1 and it isn't because they're awesome. And when butter goes on sale at a group discount, I don't think to check the expiration dates. But that's when I start to make shortbread.

The butter purchase wasn't a complete fiasco, given that I love shortbread. Somewhere between a girly obsession with macarons and an obsession with oatmeal, they become my favorite go-to cookie. I like this version because of its versatility. A layer of shortbread is spread in the pan, then topped with your choice of fillings. Jam, peanut butter, or even chocolate ganache would all work. I chose Nutella because, well, when is that ever a bad idea?

The filling is covered with a second layer of shortbread and baked until golden. The resulting cookies are delicious little sandwiches; more shortbread than filling, which is fine because I used my standard recipe for buttery, soft, just-slightly-salty shortbread. The filling adds a note of something extra—here it was chocolate and hazelnuts. These are easy to make, but they look pretty enough for a cookie plate. You can roll out both halves of dough if you want a precisely neat line (though I kind of like the zig-zaggy ones; they look like Charlie Brown's shirt.)

Get the Recipe

Shortbread Sandwiches »

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios


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