Chocolate Shortbread
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 325ş. 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.
Description:
“The rich chocolate flavor gives character to these frosted shortcake
cookies, and they’ll probably disappear in a hurry!”
Yield:
“48 Cookies”
Per serving: 155 Calories (kcal); 8g Total Fat; (44% calories from fat); 1g Protein; 21g Carbohydrate; trace Cholesterol; 83mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates
NOTES : Cookie Tips
Another idea for a quick cookie design is to drizzle straight
lines of chocolate across the frosting, then pull a wooden
toothpick back and forth across the lines.
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