Shortbread Baton Kurabye with Filling

Beat the softened butter with powdered sugar until creamy.

Add the egg and continue to beat.

Gradually incorporate the flour, add the baking powder and vanilla, and knead into a soft, non-sticky dough.

Divide the dough into two equal parts. Add cocoa to one part and knead until uniform in color.

Divide each part in half again and shape into logs. You will get 4 pieces in total.

Place them on a baking sheet spaced apart, flatten them slightly, and make a groove down the center of each piece.

Bake in a preheated oven at 180 °C (350 °F) for 20–25 minutes until lightly golden.

Let them cool.

Melt the white and milk chocolate separately in a water bath, transfer to a piping bag, and fill the indentations in the cookies.