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Frosted Chocolate Shortbread Recipe

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I was introduced to these cookies by a friendly neighbor who brought them over the cold winter day we moved into our new home. Christmas cookies have never tasted so good or looked so good.—Deb Nixon, Paris, Ontario

This recipe is:

Diabetic Friendly

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Frosted Chocolate Shortbread Recipe

Prep: 30 min. Bake: 30 min. + cooling

Yield: 54 Servings

30 30 60

Ingredients

1-3/4 cups butter, softened
1-1/2 cups confectioners' sugar
2-1/4 cups all-purpose flour
2/3 cup cornstarch
1/2 cup baking cocoa
Dash salt
FROSTING:
1-1/2 cups confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons water
Colored sprinkles, optional

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well.
Press into an ungreased 9-in. square baking pan. Bake at 325° for 30-35 minutes or until center is set. Cool on a wire rack.
Cut into 1-1/2-in. x 1-in. squares. In a small bowl, whisk the confectioners' sugar, cocoa and water until smooth. Frost cookies; decorate with sprinkles if desired. Yield: 4-1/2 dozen.

Nutritional Facts 1 cookie equals 106 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 45 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Frosted Chocolate Shortbread in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p58

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Frosted Chocolate Shortbread

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(1-1) of 1 reviews

Reviewed on Jan. 16, 2013 by shecooksalot

This rating is not a reflection of the taste, because the shortbread was delicious. However, it was very difficult to spread the frosting on the shortbread because it was so crumbly. Hopefully someone else has better luck with this recipe!