Two excellent recipes- shortbread and buttercream- combine to make a very special cookie!
Forget the store-bought, processed shortbread cookies. You can easily make your own. These cookies are buttery, flaky, crispy- perfect shortbread! Really, they are delicious all alone, but, to dress ’em up a bit, I added my favorite Chocolate Buttercream icing (which could be eaten by the spoonful instead of on a cookie!) I also think they turn out beautiful, and the recipe makes a lot of cookies, too!
- 3 sticks of butter
- 1 cup sugar
- 1 1/2 tsp. vanilla
- 3 1/3 cups flour
- 1/2 tsp. salt
Beat the butter and and sugar in a mixer until fully combined. Add vanilla.
Add the flour and salt to the butter mixture and mix until a crumbly dough is formed.
Take the dough out and starting with one of the sections of dough, gently roll out to about 1/4in thickness.
Using a round biscuit cutter, cut out the dough. Use a metal spatula to transfer to an ungreased cookie sheet.
Bake @ 325 for about 18 minutes- just until starting to brown.
Remove to a wire rack to cool.
Once the cookies are completely cool, we’ll add the chocolate buttercream!
- 1 stick butter, softened to room temperature
- 1/4 cup milk
- 1/4 tsp. salt
- 1 tsp. vanilla
- 3 1/2 cups confectioners sugar
- 6-8 T. cocoa
- 2 T. margarine, softened
- Dash of salt
Place 1 stick margarine, 1/4 c. milk, 1/4 tsp.salt, and vanilla in a large mixing bowl.
Cover with about 2 cups of confectioners sugar. Begin mixing slowly.
Add the other 1 1/2 cups confectioners sugar, and slowly mix until sugar is moistened. Increase mixing speed and mix until blended and fluffy. If the icing still looks too soft, you can add up to another 1/2 cup of sugar.
In a separate small bowl, mix the cocoa, 2 T. margarine, and dash of salt- it will just be crumbly.
Add this to the prepared butter cream mixture and mix well.
Add milk a Tablespoon at a time until frosting reaches spreading consistency (approx. 2 Tbs.)
Ice the cookies however you like.