Cocoa Shortbread Cookies with Peppermint Filling

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Ingredients for Cocoa Shortbread Cookies.

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup of real cocoa
Saran Wrap
Large Icing Tip (at least 22)
Wilton Pearl Dust (white)




*Icing recipe listed below. Don’t forget your supplies!
1. Preheat the oven to 350 degrees F.
2. With electric mixer, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla.
3. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
4. Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a long sphere. You will want to have approximate 1 inch diameter. Wrap in plastic and continue to roll until you have a perfect circle. So, you should have a long tube of dough and with the plan to slice perfect 1 inch circles after it has been refrigerated for at least 30 minutes.

5. After it has chilled for about 30 minutes, slice the cookies into approximately 1/2 inch thick slices.
Place the cookies on an un-greased baking sheet. Try to lay them out in pairs. One for the top and one for the bottom ( like a sandwich). You will then take one cookie of the set and use your icing tip to make a little hole in the center. (You will do this so when you make the sandwich a little pink circle will pop through the top. Very pretty!)
6. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Ingredients for Peppermint Filling

1 package of cream cheese
1/2 cup of ground peppermint sticks (candy canes). I used a food processor
1 tablespoon of butter
1.5-2 cups of powdered sugar
Mix all of the above ingredients in  your stand mixer and whip until smooth.

peppermint frosting

Scoop into icing bag with a large tip. The shape of the tip doesn’t matter. You will then pipe a nice even layer on the underside of one of your cookie.  Then top with the with the cookie that has the little hole on top. Sprinkle a light dusting of Wilton Pearl Dust on top.

American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10.

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