Shortbread Cookies and Cream Recipe

Name: Shortbread Cookies and Cream
Prep time: 20 min
Cook time: 10 min
Total time: 2 h
Yield: 24 cookies
Ingredients: 2 cups (500 mL) all-purpose flour; 1/4 cup (60 mL) cocoa powder, sifted; 1/4 tsp (1 mL) salt; 1 cup (250 mL) unsalted butter, softened; 1/2 cup (125 mL) icing sugar; 1 oz (30 g) semi-sweet chocolate, grated

Ingredients

2 cups (500 mL) all-purpose flour
1/4 cup (60 mL) cocoa powder, sifted
1/4 tsp (1 mL) salt
1 cup (250 mL) unsalted butter, softened
1/2 cup (125 mL) icing sugar
1 oz (30 g) semi-sweet chocolate, grated

	PREP TIME 20m	COOK TIME 10m	TOTAL TIME 2h
YIELD 24 cookies

Instructions

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

Desserts