Shortbread Cookies & Cream

Prep time: 20min
Total time: 120min
Makes: 24 cookies
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
Per serving (1 cookie):
calories
90
fat
5 g
saturated fat
3.5 g
carbs
11 g
sugar
6 g
protein
1 g
cholestrol
15 mg
sodium
15 mg

Directions

  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.

  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.

  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.

  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.

  5. Spread frosting on each cookie. Store in airtight container for 2 to 3 days.