Shortbread Baton Kurabye with Filling

Beat the softened butter with powdered sugar until creamy.

Add the egg and continue beating.

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

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

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

Place them on a baking sheet spaced apart, flatten them slightly, and press a lengthwise groove down the center of each log.

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

Let cool.

Melt the white and milk chocolate separately in a double boiler, transfer them to piping bags, and fill the indentations in the cookies.