Chocolate Shortbread Cookie Sandwiches with Pink Vanilla Frosting

by Marie-Josée Blaisby Marie-Josée Blais

Number of servings : 24 Medium Cookies (12 Sandwiches) Prep time: Cooking time: 10-12 Minutes Type of meal : |

Number of servings : 24 Medium Cookies (12 Sandwiches)

Prep time:

Cooking time: 10-12 Minutes

Type of meal : | Cookies | Cookies

Special diet :

Ingredients

Chocolate Cookie:
1 cup (250 mL) unsalted butter, room temperature 
½ cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
½ cup (125 mL) powdered cocoa
1 pinch salt 

Pink Vanilla Frosting:
1/3 cup (75 mL) unsalted butter, room temperature
1/4 tsp (1 mL) salt
1 tsp (5 mL) vanilla
¼ cup (50 mL) whipping cream
3 1/2 cups (875 mL) icing sugar, sifted
3-4 drops pink food colouring gel, or enough to achieve desired colour

Directions

For Chocolate Cookie:

  1. In a stand mixer bowl, or in large bowl with electric beaters, cream butter and sugar until light and fluffy, about 5 minutes; mix in vanilla. Into medium bowl, sift flour, powdered cocoa and salt. Slowly add to butter mixture, while mixing at a low speed. Roll dough into a ball; flatten into a disc. Wrap in plastic wrap and refrigerate, at least 2 hours.
  2. Preheat oven to 300° F (150° C). Let the dough come to room temperature and knead on a generously floured work surface; roll out to ¼-inch (0.6 cm) thickness. Cut out cookies with a medium-sized heart-shaped cutter. Place on prepared baking sheets, spacing 1 inch (2.5 cm) apart, then chill in fridge, 10 minutes.
  3. Bake 10 to 12 minutes, or until cookies are just starting to darken on bottoms. Remove cookies from oven and leave on trays on rack to partially cool, 5 minutes. Transfer cookies to rack and let cool completely.

For Pink Vanilla Frosting:

  1. In a stand mixer bowl, or in large bowl with electric beaters, cream butter until light and fluffy, about 5 minutes. Add salt, vanilla and whipping cream and mix until well incorporated. While mixing at a low speed, gradually add icing sugar, half a cup at a time. (If frosting is stiff, mix in extra whipping cream one teaspoon at a time, until smooth enough for piping.)
  2. Spoon frosting into a piping bag with a very small straight hole tube (No. 4); pipe the bottom of the cookie in beads from the border to the centre until the entire cookie is covered (or spread on frosting with a spatula), then lightly top with another cookie.

(Photo: Tango Photographie)

Nutritional information: