Chocolate Buttercream Cookies
CHOCOLATE BUTTERCREAM COOKIES
Chocolate Buttercream Cookies
Ingredients
½ cup butter
½ cup sugar
1 egg
½ teaspoon vanilla
1 teaspoons baking powder
1½ cups flour
Filling
¼ cup butter
6 – 8 tablespoons icing sugar
¼ teaspoon vanilla flavoring
1 oz Unsweetened Chocolate (Melted)
Method
1. Preheat oven to 350°F.
2. In a large bowl, cream butter and sugar with an electric mixer.
3. Beat in egg and vanilla.
4. Mix baking powder and flour, add half cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time). Do not chill dough.
5. Roll out dough to about ¼ inch thick and cut with Linzer Cutter Set to desired shapes.
6. Bake for 10 – 12 minutes or until baked golden brown. Cool on cooling rack.
7. Prepare buttercream filling but creaming butter and gradually adding icing sugar. Add vanilla and chocolate.
8. Take about a ¼ - ½ teaspoon of buttercream and place on the bottom half of the Linzer cookie and top with the other top half.
Note: Dough can be tinted with icing Color. Add small amounts until desired color is reached.
For chocolate cookies: Stir in 3 ounces melted, unsweetened chocolate. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and ⅛ in thick. Dip cutters in flour before each use. Bake cookies on an ungreased cookie sheet on top rack of oven to 6 – 7 minutes, or until cookies are lightly browned. Makes 20 -24 average size cookies.
Chocolate Buttercream Cookies were made and prepared by Shirley-Ann Pearman
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Photography by Shirley-Ann Pearman
Photo album located here, please click here:
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