This Billionaire Shortbread Cookies Recipe Is a Showstopper

Buttery shortbread cookies with a delectable chocolate ganache make the perfect treat in Westchester this season.

“These melt-in-the-mouth, buttery shortbread cookies are filled with creamy dulce de leche and dipped in rich chocolate ganache glistening with edible gold. Perfect for bringing some festive deliciousness to the Christmas holiday table.” —Mark Kramer,

Billionaire Shortbread Cookies

Recipe by Mark Kramer, owner and executive chef, Susan LawrenceCourse: DessertCuisine: AmericanDifficulty: Medium
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With a sweet cookie base and delectable chocolate ganache, these billionaire shortbread cookies will wow a crowd.


  • Cookie Dough
  • 12 Tbsp softened butter

  • 1/2 cup granulated sugar

  • 1 tsp vanilla extract

  • 1 egg yolk

  • 1/4 tsp kosher salt

  • 1 1/2 cups all-purpose flour

  • 1/4 cup cake flour

  • 1 jar (15 oz) prepared dulce de leche (must be a very thick variety, look for Kreche)

  • Baking accessory needed: fluted rectangular cookie cutter (about 2-inch x 2 ½ inches)

  • Chocolate Ganache
  • ½ cup heavy cream

  • 6 oz high quality semisweet chocolate, chopped

  • Edible gold powder (available on Amazon)


  • Cookie Dough
  • Cream butter, sugar, vanilla, and salt in electric mixer bowl until fully blended. Add the egg yolk and blend until fully incorporated.
  • In a separate bowl sift together the all-purpose flour and cake flour. On low speed, add the blended flours to the butter mixture and mix just until the dough starts to pull together.
  • Turn dough on to a sheet of plastic wrap and press into a flat disk about one-inch thick. Wrap tightly and chill for about half an hour.
  • Preheat oven to 350° F.
  • Roll chilled dough on a lightly floured surface to an even one-quarter-inch thickness. Cut the dough using fluted cookie cutter into rectangles measuring approximately two by two-and-a-half inches. Place cookies on a baking sheet lined with parchment paper and bake 10-12 minutes or until very lightly golden brown.
  • Once the cookies have cooled, spread an even one-eighth layer of dulce de leche from edge to edge on top of each cookie.
  • Chocolate Ganache
  • Heat the heavy cream to a simmer. Remove from heat and whisk in the semisweet chocolate until smooth. While the chocolate is warm, dip the tops of the cookies so the dulce de leche is completely covered. Once completely cooled and set, decorate with edible gold powder by gently creating streaks with your finger or a brush. 

Related: This Classic Christmas Cookies Recipe Is From a Westchester Pro

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