Chocolate Shortbread Rose Cookies


    For the Chocolate Shortbread Cookies

    • 2 cups powdered sugar
    • 1 1/2 cups REAL Butter, unsalted, softened
    • 2 1/2 cups flour
    • 3/4 cup baking cocoa
    • 2 teaspoons Vanilla extract

    For the Buttercream

    • 3 cups powdered sugar
    • 1/3 cup REAL Butter, softened
    • 1 1/2 teaspoon vanilla extract
    • 2 tablespoons milk
    • Desired food coloring


    1. Preheat oven to 325 degrees F. Prepare a cookie sheet with parchment paper or baking mat.
    2. 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.
    3. 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.
    4. Bake for 9 to 11 minutes. Remove from cookie sheet and allow to cool on cooling rack.
    5. 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.
    6. 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.
    7. If you are unhappy with your rose design, scrape it off with a butter knife and try again.


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