Snowflake Chocolate Shortbread Cookies
I made these chocolate shortbread cookies not even thinking of this idea. But when they came out of the oven, I knew they would make the perfect ice cream sandwiches. So that's what we did. We had this delicious peppermint stick ice cream already in the freezer and it made these sandwiches extra festive.
Snowflake Chocolate Shortbread Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cup dark brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups + 1 Tbsp all-purpose flour
- 1 cup cocoa
- 1/2 tsp baking soda
- 1/2 tsp salt
- Powdered sugar for dusting
Directions:
- Preheat oven to 350 F.
- Using a stand mixer fitter with the paddle attachment, cream together butter and sugar. Beat together the egg and vanilla extract, and slowly pour into the mixture on medium-low speed until well incorporated. Add dry ingredients and let mix until chocolate dough is formed.
- Portion dough into 2 Tbsp balls, and place in refrigerator for 30 minutes. The dough balls need to be really cold so that they don' stick to the stamp.
- On a baking sheet lined with parchment paper, place dough balls 3 - 4 inches apart and press* with cookie stamp until dough reaches the edge of the stamp. Gently release.
- Bake for 12 minutes. Let sit on pan to cool for 5 minutes before transferring to a cooling rack.
- Once cookies have completely cooled, dust with powdered sugar.
*Note: Apply a light coat of oil to each stamp using a pastry brush or non-stick spray. Reapply oil as needed.