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Chocolate Shortbread Cookies with Topping
Chocolate lovers, this one is for you! These chocolate shortbread cookies are topped with a choc butter cream for the richest taste. Bake them at home for your loved ones and win their hearts.
Total Time
45
minutes
minutes
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Course
Cookies
Cuisine
American
Servings
36
cookies
Calories
232
kcal
Cook Mode
Screen not going dark
Ingredients
US Custom
-
Metric
For Cookies
2
Cup
Powered Sugar
1 ½
C
Butter
3
C
Flour
¾
C
unsweetened cocoa powder
2
tsp
Vanilla
For Chocolate Buttercream
1
Stick Butter
110 g
½
C
Shortening
1
Pound
of Powered Sugar
¾
Cup
Unsweetened Cocoa
4
Tbls
Milk
Instructions
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
cookie
|
Calories:
232
kcal
|
Carbohydrates:
34
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
21
mg
|
Sodium:
63
mg
|
Potassium:
71
mg
|
Fiber:
2
g
|
Sugar:
24
g
|
Vitamin A:
239
IU
|
Calcium:
11
mg
|
Iron:
1
mg
Nutrition information isn’t always accurate.
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