Frosted Chocolate Shortbread Recipe

3 1 1
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Frosted Chocolate Shortbread Recipe

Read Reviews
3 1 1
Publisher Photo
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
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

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

Nutritional Facts

1 each: 106 calories, 6g fat (4g saturated fat), 16mg cholesterol, 45mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Frosted Chocolate Shortbread in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p58

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Reviews forFrosted Chocolate Shortbread

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MY REVIEW
shecooksalot User ID: 5888460 141667
Reviewed Jan. 16, 2013

"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!"

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