Delicious Chocolate Shortbread Cookies decorated with chocolate buttercream frosting roses. They are so perfect in their simplicity.
Try these delicious chocolate cookies with a crumbly dough. Great Christmas treats. For shortbread cookies, it is important that you process the ingredients cold. The butter in particular shouldn’t get warm. Therefore, knead the dough together quickly and then bake it straight away.
Chocolate Shortbread Cookies with Topping
Step by Step
- Preheat oven to 325 deg F (160° C).
- Combine sugar and butter with a paddle attachment. Add in flour, cocoa and vanilla.
- Roll out half the dough to 1/2 inch thick on a lightly floured surface. Cut with a 2 1/2 inch scalloped cookie cutter and place on a cookie sheet.
- Bake for 9 – 11 minutes (mine took 15 minutes)
- Cool and make Chocolate Buttercream
- Beat butter and shortening until fluffy, add 1 cup of sugar at a time and 2 tablespoons of milk. Add in cocoa.
- Fit a piping bag with a Wilton 1M tip and fill bag with buttercream. Pipe flowers starting at the center of the cookie and going around to the edges.
- Serve to deserving guests with tea or espresso.
Nutrition
Serving: 1 cookieCalories: 255 kcalCarbohydrates: 34 gProtein: 2 gFat: 14 gSaturated Fat: 8 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gTrans Fat: 1 gCholesterol: 27 mgSodium: 83 mgPotassium: 72 mgFiber: 2 gSugar: 24 gVitamin A: 318 IUCalcium: 12 mgIron: 1 mg
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