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Frosted Chocolate Shortbread

 Frosted Chocolate Shortbread
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
54 ServingsPrep: 30 min. Bake: 30 min. + cooling


  • 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
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 2 tablespoons water
  • Colored sprinkles, optional


  • 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,

2 of 2

Frosted Chocolate Shortbread (continued)

Nutritional Facts: 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.