Time for another classic: chocolate shortbread.
- 2 cups powdered sugar
- 1 1/2 cups butter, softened
- 3 cups all-purpose flour
- 3/4 cup baking cocoa
- 2 tsp. vanilla
- 4 ounces semisweet baking chocolate, melted and cooled
- 1/2 tsp. shortening
- Creamy Frosting, (recipe follows)
- 3 cups powdered sugar
- 1/3 cup butter, softened
- 1 1/2 tsp. vanilla
- 2 TBSP. milk, approximately
Heat oven to 325 degrees. 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 tsp. 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.
Mix powdered sugar and butter in medium bowl. Stir in vanilla and milk. Beat with spoon until smooth and spreadable.
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