Chocolate Shortbread Cookies
I love shortbread cookies. These easy and delicious Chocolate Shortbread Cookies are wonderful right out of the oven, dipped in chocolate, slathered with butter cream frosting, or crumbled up and made into a crust for a cheesecake or tart. If you’re a shortbread fan, give these cookies a try – you’re sure to be delighted with them.
Shortbread cookies are a drier version of sugar cookies. For starters, there is no egg in shortbread. The butter fat is all that is used to bind the flour and sugar. There is also no leavener. Shortbread won’t puff up while baking. In fact, if you are having an issue with your sugar cookies puffing up, omit the baking soda and baking powder from the recipe.
Since you are only relying on the butter for moisture, the batter will be a crumbly consistency. Think pie dough crumbles. Once you push it together, it should hold its shape and make it easy to roll or cut.
I used a Double Sided Crinkled Cookie Cutter to cut out the scalloped design in these cookies. I really only did it for the photos, but they look really pretty if you are serving them or dipping them in chocolate.
I’ve made these cookies just so I can use them to make a Mousse Cake. That’s right! A Mousse Cake! And it was amazing! I really wasn’t sure what else to call this. It’s not a cheesecake, or torte, or pie, or… uh… I don’t know. So “cake” was the best I could come up with. We can debate what to call it later, but for now, it’s a cake. This is part one of a three part recipe series. You can click over to the Chocolate Mousse Recipe and the Mousse Cake Recipes now.
- 2 cups powdered sugar
- 1 1/2 cup butter
- 3 cups flour
- 3/4 cup cocoa
- 2 teaspoons vanilla
- Preheat oven to 325 deg F.
- Beat butter and sugar on medium speed until smooth and fluffy. Gradually add in flour, cocoa, and vanilla. Batter will be crumbly.
- Pour out half of the batter onto a large sheet of plastic wrap and use the wrap as a shield to press the batter together. Slowly press down the batter until it’s flat and one solid disk. Continue using the plastic wrap as a shield and roll the dough to 1/2 inch thickness.
- Cut out 3 inch circles and bake for 11 – 13 minutes. The cookies should not darken.
- Remove from cookie sheet and cool on a wire rack.
We will use 12 cookies for the crust for this cake. Decorate the remaining cookies with melted chocolate or frosting like I did here.
Amount Per Serving: Calories: 137Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 61mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 1g
Nutrition information isn’t always accurate.