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!
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.
Nutrition Facts
Chocolate Shortbread
Amount Per Serving
Calories 132Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 21mg7%
Sodium 70mg3%
Potassium 30mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 246IU5%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.