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
