Chocolate Shortbread Roses

Karyn, Pint Sized Baker

These colorful Chocolate Shortbread Roses are perfect for spring. They combine three of our favorite things – chocolate, shortbread and rich, buttery frosting.

Chocolate Shortbread Roses
By Karyn, Pint Sized Baker
Makes 36 Cookies

Chocolate Shortbread

Ingredients:

1 ½ cups (3 sticks) unsalted butter, softened
2 cups powdered sugar
2 ½ cups flour
¾ cup baking cocoa
2 teaspoons vanilla extract

Directions:

Preheat oven to 325°F. Prepare a cookie sheet with parchment paper or baking mat.

Cream butter with electric mixer. Add in sugar and blend until smooth. Gradually add in flour, cocoa and vanilla. Mixture will be crumbly, but will hold shape when compressed.

Lay out plastic wrap and place a cup of shortbread batter in the center. Using the plastic wrap, press the mixture until it hold shape. Keep plastic wrap over batter and roll to ½ inch thickness. Cut with scalloped 3 inch cookie cutter and place on cookie sheet.

Bake for 9 to 11 minutes. Remove from cookie sheet and allow to cool on cooling rack.

Vanilla Buttercream

Ingredients:

3 cups powdered sugar
1/3 cup (5 1/3 tablespoons) butter, softened
1 ½ teaspoon vanilla extract
2 tablespoons milk
Desired food coloring

Directions:

Mix all ingredients in bowl of electric mixer with a paddle attachment until smooth and spreadable. Divide buttercream into bowls and tint with desired colors. Add one drop for a pale pastel, and 3 to 5 drops for a more vibrant color.

Fit a piping bag with an open star tip (such as Wilton 1A). Add frosting to bag and squeeze out any air bubbles. With your piping bag 90 degrees to the cookie face, start at the center of the cookie and pipe with continuous pressure around to the outside of the cookie to create a rose design.

If you are unhappy with your rose design, scrape it off with a butter knife and try again.

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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COMMENTS

2 thoughts on “Chocolate Shortbread Roses

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  1. Judi said:

    Do you really roll out the dough to 1/2″ thickness? The cookies in the picture don’t look that thick.

    • realbutter said:

      Hi Judi. Yes, the dough should be rolled to 1/2″ thickness. The photo angle makes the cookies look thinner, but 1/2″ thickness is correct! Thanks!