Mother’s Day Chocolate Shortbread Roses
Happy Mother’s Day!
The last time I shared these cookies with you it was for my Grandmother’s passing.
Everyone’s kind words were so greatly appreciated.
Today, I wanted to brighten up the cookies in celebration of Mother’s everywhere!
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I would like to thank my Mom for sharing all of her love, guidance, opinions, friendship and support.
I’d also like to extend that to all of the women who have helped me over the years; my Mother-in-Law, my daughter’s teachers, my friends, my aunts, my god-mother, my sisters, my blog friends, my neighbors, my babysitter, and every else who has been there for me.
No matter how small you think the gesture was, it didn’t go unnoticed.
I may not always say “Thank you”, so today I am extending a huge THANKS for all that you do!
These Roses for all of the women who have touched my life.
I hold all you dear to me.
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Chocolate Shortbread Rose Cookies
by Karyn Granrud
Keywords: chocolate cookie
6047197
Ingredients
For the Chocolate Shortbread Cookies
- 2 cups powdered sugar
- 1 ½ cups REAL Butter, unsalted, softened
- 2 ½ cups flour
- ¾ cup baking cocoa
- 2 teaspoons Vanilla extract
For the Buttercream
- 3 cups powdered sugar
- 1/3 cup REAL Butter, softened
- 1 ½ teaspoon vanilla extract
- 2 tablespoons milk
- Desired food coloring
Instructions
For the Cookies
Preheat oven to 325 degrees F. Prepare a cookie sheet with parchment paper or baking mat.
Cream Butter with electric mixer. Add in sugar and blend until smooth. Gradually add in flour, cocoa and vanilla. Mixture will be crumbly, but will hold shape when compressed.
Lay out plastic wrap and place a cup of shortbread batter in the center. Using the plastic wrap, press the mixture until it hold shape. Keep plastic wrap over batter and roll to 1/3 inch thickness. Cut with scalloped 3 inch cookie cutter and place on cookie sheet.
Bake for 9 to 11 minutes. Remove from cookie sheet and allow to cool on cooling rack.
For the Buttercream
Mix all ingredients with a paddle attachment until smooth and spreadable. Divide buttercream into bowls and tint with desired colors. Add one drop for a pale pastel, and 3 to 5 drops for a more vibrant color.
Fit a piping bag with an open star tip (Wilton 1A). Add frosting to bag and squeeze out any air bubbles. With your piping bag 90 degrees to the cookie face, start at the center of the cookie and pipe with continuous pressure around to the outside of the cookie to create a rose design.
If you are unhappy with your rose design, scrape it off with a butter knife and try again.
