This recipe is to die for. Shortbread cookies are my all time favorite treat especially around the holidays. This cookie turned out exactly how I imagined and I will be making them again. I brought these to work last week and my co-workers enjoyed them as well. These cookies are supposedly famous in Pittsburgh, so if I ever make it back there I be on the hunt for them so I can experience the cookie that inspired such a great recipe. I have been slowing making way through my Pinterest board and now I can check these off my list and add them to my recipe box. I will forewarn you if you are looking to make a quick cookie, this may not be the best choice.
This recipe yields roughly 2 dozen cookies
For the cookies
2½ cups all-purpose flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
1 small container of Chocolate sprinkles
For the frosting
1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
3 1/2 cups confectioners (powdered) sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream
Preheat oven to 350 degrees. I use my silpat when baking to line the baking sheet; however, if you don’t own a sitpat then you can use parchment paper. In a bowl, combine the flour and salt; set aside. Pour the chocolate sprinkles into a small bowl; set aside.
On medium speed, cream together the butter, powdered sugar and vanilla extract until light and fluffy. Reduce the mixer speed to low and slowly add the flour mixture. Once it is mostly incorporated, slowly increase the speed back to medium-high and beat for another minute or so until a dough forms.
Scoop out a tablespoon of dough, roll it into a ball. As I was going along I found the sprinkles stick better if you make a slight indentation with your thumb or melon baller on the top of the cookie first, and then roll the sides of the cookies in the chocolate sprinkles placing it on the cookie sheet. Note: Picture below doesn’t show the indentation with the thumb before applying sprinkles.
Space cookies about 1½ inches apart on the baking sheet. Bake for 18 minutes, halfway through the 18 minutes make the indentation deeper. The cookies should not brown much at all around the edges. Transfer the cookies to a wire rack to cool completely.
For the frosting:
Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time. Once the cookies are cool, pipe some frosting into the middle of each cookie (or you can spoon it in).