Shortbread Cookies & Cream
- Level
- very easy
- Prep Time
- 20 mins
- Cooking Time
- 1 h
- Total Time
- 2 h
- Makes
- 24 cookies
Ingredients
- 2 cups
- all-purpose flour
- 500 mL
- 1/4 cup
- cocoa powder, sifted
- 60 mL
- 1/4 tsp
- salt
- 1 mL
- 1 cup
- unsalted butter, softened
- 250 mL
- 1/2 cup
- icing sugar
- 125 mL
- 1 oz
- semi-sweet chocolate, grated
- 30 g
- Buttercream Frosting:
- 2 tbsp
- unsalted butter
- 30 mL
- 1 cup
- icing sugar, sifted
- 250 mL
- 1 tbsp
- 35% whipping cream
- 15 mL
- 1/2 tsp
- vanilla extract
- 2 mL
Directions
Step 1
In bowl, whisk together flour, cocoa and salt. In another bowl, beat butter and sugar with electric beaters until light and fluffy. Beat in dry ingredients just until blended. Stir in grated chocolate. Turn onto lightly floured surface and pat dough into 2 disks. Wrap each in plastic wrap and refrigerate at least 1 hr.
Step 2
Preheat oven to 325°F (160°C). F. Line 2 baking sheets with parchment paper. One at a time, roll each dough disk between 2 large sheets of parchment paper to 1/4-in. (5-mm) thickness. With lightly floured 2-in. (5- cm) round cookie cutters, cut out circles of dough. Re-roll scraps once and cut more cookies. Make 24 cookies. Place on prepared baking sheets, spaced 1-in. (2.5 cm) apart. Chill at least 10 min. before baking.
Step 3
Bake 8 to 10 min., swapping racks and rotating sheets halfway through, until bottoms of cookies are lightly golden and tops are set. Transfer cookies to wire racks to cool completely.
Step 4
Meanwhile make buttercream frosting. Beat butter with electric mixer until fluffy. On low speed, beat in icing sugar, cream and vanilla until smooth. Increase speed to high; beat 1 to 2 min. until frosting is light and fluffy.
Step 5
Spread frosting on each cookie. Store in airtight container for 2 to 3 days.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1 cookie):
- Calories:
- 90
- Fat:
- 5 g
- Saturated Fat:
- 3 g
- Carbs:
- 11 g
- Sugar:
- 6 g
- Cholesterol:
- 15 mg
- Protein:
- 1 g
- Sodium:
- 15 mg