Chocolate Shortbread

2 c. confectioners sugar
1 1/2 c. butter (room temperature)
3 c. all-purpose flour
3/4 c. baking cocoa
2 tsp vanilla flavoring
4 oz. semisweet baking chocolate (melted and cooled)
1/2 tsp shortening
Creamy Frosting (recipe follows)

Creamy Frosting Ingredients:

3 c. confectioners sugar
1/3 c. butter (room temperature)
1 1/2 tsp vanilla flavoring
2 tbs (approximately) milk

Preheat oven to 325 degrees. Beat first two ingredients in large bowl on medium speed until fluffy and light or mix by hand with spoon. Gradually stir in flour, baking cocoa and vanilla. Roll half of dough at a time until 1/2 inch thick on floured surface. Cut into 3-inch rounds and place 2 inches apart on ungreased baking sheet. Bake 10 minutes or until firm and golden brown (NOT dark brown). Place on wire rack to cool completely. Mix together the melted chocolate and shortening until smooth. Prepare Creamy Frosting. To make spider web design, spread 1 teaspoon of frosting on each cookie. With melted chocolate immediately make three concentric circles on the frosted cookie. Starting at the center, run a toothpick through circles for web design. Stand until chocolate is set.

Creamy Frosting Directions:

Mix together the confectioners sugar and butter in medium bowl. Stir in vanilla flavoring and milk. Beat with spoon until smooth.

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