Chocolate Shortbread
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups powdered sugar
1 1/2 cups butter or margarine — softened
3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons vanilla
4 ounces semisweet baking chocolate — melted and cooled
1/2 teaspoon shortening
Creamy Frosting — (recipe follows)
CREAMY FROSTING
3 cups powdered sugar
1/3 cup butter or margarine — softened
1 1/2 teaspoons vanilla
2 tablespoons (about) milk
Heat oven to 325º. Beat powdered sugar and butter in large bowl with
electric mixer on medium speed until light and fluffy, or mix with
spoon. Stir in flour, cocoa and vanilla.
Roll half of dough at a time 1/2 inch thick on lightly floured surface.
Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie
sheet. Bake 9 to 11 minutes or until firm (cookies should not be dark
brown). Remove from cookie sheet to wire rack. Cool completely.
Mix chocolate and shortening until smooth. Prepare Creamy Frosting.
Spread each cookie with about 1 teaspoon frosting. Immediately make
three concentric circles on frosting with melted chocolate. Starting at
center, draw a toothpick through chocolate circles to make spider web
design. Let stand until chocolate is firm.
CREAMY FROSTING:
Mix powdered sugar and butter in medium bowl. Stir in vanilla and
milk. Beat with spoon until smooth and spreadable.
If you would like to make a comment, please fill out the form below.
You must be logged in to post a comment.
