We’re rapidly approaching the end the the Twelve Days of Christmas Cookies, but it’s not over yet. Today, I’m bringing you more cut out cookies. But this time, they are glazed Chocolate Shortbread. A twist on a classic cookie. Take a look!
I hope through the past few weeks here with the Twelve Days of Christmas Cookies you’ve managed to find some inspiration to pull from. Or even maybe a recipe or two that you’d like to make yourself.
If you haven’t been following along, here’s what’s been going on. On the 1st of December, I started a cookie countdown for twelve days. So, if you search back through the past week and a half you will find lots of other recent cookie recipes. There’s a big variety from bar cookies, no bake, drop cookies and more. Don’t miss out. And if that’s not enough, search the Sweets section on the blog. There are so many recipes in there that I’ve lost count!
If you’re still searching for that perfect cookie to meet your taste buds, maybe today’s the day.ย I love shortbread cookies.ย In fact, they are easily in my top ten favourite cookies.ย And no, I don’t have any basic shortbread on the blog.ย Not sure how that managed to happen.ย That will have to change.
The Ingredients
- For the cookies:
- 3/4 Cup butter room temperature
- 1/2 Cup white sugar
- 1 1/2 Cups plain flour
- 2 Tablespoons cocoa powder
- For the glaze:
- 3/4 Cup powdered sugar
- 3- 4 Tablespoons milk
- Sprinkles optional for decorating
Baking Time
Now, let’s bake some cookies. We got everything set up and ready, right?
Start by creaming butter and sugar on high speed in a medium bowl. You’ll know it’s ready when it’s pale and fluffy like you see here. It takes about 3 – 5 minutes.
Next, add the flour and cocoa powder. You can hand mix this in or use stir speed on your mixer. Mix until it just comes together.
Make Sure To Chill The Dough
It will start to look like this when it comes together. And if you are using a mixer, it will likely stick to the beaters in a big clump. This is what you’re looking for. Next, roll it into a ball and place it on a large sheet of plastic wrap. Gently flatten it into a large thick disk, cover and place in the fridge for about an hour. You need the dough really cold to roll and hold shape.
Cutting Out The Cookies
Once the dough has chilled, take it out of the fridge, unwrap it and place it on a lightly floured sheet of parchment paper. Start gently rolling from the middle. The edges will start to split like you see here, but that’s normal. Don’t roll too thin. I rolled these about 1/2 inch thick. If they are too thin, they will flatten and the edges will go very crisp and crumble as they bake. So careful not to roll them too thin.
Cut into desired shapes and place on the baking tray. Bake the cookies for about 10 – 12 minutes. They should puff up a little while baking and the edges will start to look a little crisp. They will still be soft. Remove them and leave them to cool completely on the baking tray. They will harden and set as they cool.
The glaze is easy to make. Literally just combine the powdered sugar and the milk, stir and done. If you want it thinner, gradually start adding a little more milk until you reach the desired consistency.
I used a piping bag with a very small hole fitting attachment. I just drizzled it over like this with zero finesse!!
Let’s Glitter Them Up
And to my surprise, I found some blue glitter sprinkles in with my baking stuff. I don’t have much decorating supplies, because I’m not a decorator. But I usually have a few of the basics on hand. I think someone gave them these ages ago or I bought them once upon a time for a cake. In any case, they were pretty on the cookies for an extra festive touch. Use your own creativity to make them shine!
What The Cookies Are Like
These were a lovely biscuit type cookie.ย A bit crisp, quite buttery and not overly sweet.ย I really liked them and the cookie monster (aka my husband), ate his share once again.ย He likes to think he lives off avocados, chickpeas and sauerkraut…ha! I know the difference.ย Saying that, he just turned 60 and is easily the fittest 60 year old I know.ย So, let him eat his cookies!
Yes, I know the pictures are a bit dark. And I was kind of on the fence about sharing them to be completely honest. It was a dark day and I just couldn’t get the right light to take the darn pictures. I knew I couldn’t wait till the next day as I wasn’t going to have time. So, I did them anyway. Dark grey skies and all.
I had another cookie recipe on backup for today but just wanted to go ahead with these. So forgive the lighting.
There are brighter things ahead for the last day of the cookie countdown.
That’s a Wrap For Today
We’re finally heading out today in search of the almighty Christmas tree. Wish us luck because they are probably all gone by now or we’ll have to deal with the Charlie Brown type left overs. I’ll keep you posted on the Christmas tree findings today.
As for today’s song, I leaving you with what I’ve been listening to while I’ve been writing this morning. I mentioned in an earlier post that I always listen to YouTube relaxing jazz when I write. I find it motivating and relaxing at the same time. Today, I’ve been listening to this Smooth Jazz Christmas and it’s quite nice background music for festive times.
There’s only one cookie recipe left and I don’t know how it’s gone so quickly. It may not be posted until Monday. Depending on how organized I am for tomorrow. We have a family hike planned and will be leaving at the crack of dawn in the morning. At least that’s the plan. So, if you don’t see a post tomorrow, don’t fret. It will be posted first thing on Monday.
Enjoy your Saturday and wish us luck with the tree. We’re going to need it!
Chocolate Shortbread
Ingredients
For the cookies:
- 3/4 Cup butter room temperature
- 1/2 Cup white sugar
- 1 1/2 Cups plain flour
- 2 Tablespoons cocoa powder
For the glaze:
- 3/4 Cup powdered sugar
- 3- 4 Tablespoons milk
- Sprinkles optional for decorating
Instructions
- In the bowl of your electric mixer, beat the butter and sugar on high until pale and fluffy, about 3 – 5 minutes.
- Add the flour and cocoa powder. Using an electric mixer on stir speed, mix until it just comes together. Form it into a ball and lightly flatten the cookie dough. Wrap in plastic wrap and refrigerate for at least one hour.
- Preheat oven to 350 degrees F. Line a large baking tray with parchment paper.
- Remove the chilled dough from the fridge and place it on a lightly floured sheet of parchment paper. Gently roll out the dough to about 1/2 inch in thickness. Cut into desired shapes.
- Place the cookies on the baking tray and bake for 10 – 12 minutes or until they are slightly puffed and going slightly crisp at the edges. Remove from oven and leave to cool completely on the baking tray.
- Repeat for all dough.
- Make the glaze by combining the powdered sugar and milk. Stir to combine. Place in a piping bag with a small hole fitting. Drizzle over cookies. Add sprinkles if desired.
- Store in an airtight container. Will keep for 3 – 4 days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks for stopping by and hope to see you soon!
