Chocolate Shrtbread Cookies Filled with Caramel Buttercream.
Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, chocolate shrtbread cookies filled with caramel buttercream. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Chocolate Shrtbread Cookies Filled with Caramel Buttercream is one of the most well liked of recent trending meals on earth. It's easy, it's quick, it tastes yummy. It's appreciated by millions daily. They're nice and they look fantastic. Chocolate Shrtbread Cookies Filled with Caramel Buttercream is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have chocolate shrtbread cookies filled with caramel buttercream using 13 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Shrtbread Cookies Filled with Caramel Buttercream:
- {Prepare of For Cookies.
- {Get 1 cup of plus 2 1/2 tablespoons all purpose flour.
- {Make ready 1/4 cup of unsweetened cocoa powder.
- {Make ready 6 ounces of unsalted butter (1 1/2 sticks).
- {Prepare 1/2 cup of confectioners sugar.
- {Take 1 teaspoon of vanilla extract.
- {Make ready 1/4 teaspoon of salt.
- {Make ready of granulated sugar for rolling.
- {Get of For Filling.
- {Prepare of my caramel buttercream frosting in my profile.
- {Take of For Topping.
- {Prepare of grated milk chocolate.
- {Get of course salt flakes.
Instructions to make Chocolate Shrtbread Cookies Filled with Caramel Buttercream:
- Have the buttercream frosting made for the filling. You will have extra fillijg. Use the fillinhg for another item or this cookie recipe can be doubled..
- Make Cookies.
- Preheat the oven to 350. Line cookie sheets with parchment paper.
- In a bowl whisk together flour, salt and cocoa powder.
- In a large bowl beat butter, sugar and vanilla until light and fluffy.
- Beat in flour mixture until a dough forms. Chill dough if it's to sticky to work with.
- Roll into 1 1/2 inch balls.
- Roll each ball in granulated sugar.
- Place on prepared pans and press a center indentation with ypur thumb. Bake for about 15 to 18 minutes until the top of the cookie appears dry. Gently press the end of a wooden spoon into each indentation to enlarge it if needed. Cool om wire racks.
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- Fill each cookie center with the caramel buttercream.
- Top each cookie with gratesd milk chocolate and a few flakes of salt.
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