Chocolate Shortbread Sandwich Cookies Food

SHORTBREAD SANDWICH COOKIES

Steps:

• Place ungreased baking sheets in the refrigerator. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Using a cookie press fitted with a ribbon disk, press dough into 2-1/2-in.-long ribbons on chilled baking sheets. Bake at 375° until edges are lightly browned, 6-8 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely., For filling, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Dissolve coffee in hot water; add to creamed mixture and mix until smooth. Spread 1 teaspoon filling on the bottom of one cookie; top with another cookie to form a sandwich. Repeat., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie into chocolate, allowing excess to drip off and then in nonpareils. Place on waxed paper-lined baking sheets until set.

CHOCOLATE SHORTBREAD

Steps:

• Preheat oven to 300 degrees. With an electric mixer, beat butter until creamy. Add flour, sugar, and cocoa; mix just until combined. (Chill dough in the refrigerator 10 minutes if it is too soft to handle.)
• Pat dough into an 8-inch round cake pan; press edges down with the tines of a floured fork. Bake until firm, 30 minutes. Immediately score into eight wedges; cool completely. Turn out of pan; break wedges apart. Decorate with icing.

CHOCOLATE SHORTBREAD SANDWICHES

Steps:

• Place butter and icing sugar in the bowl of an electric mixer, and beat until light and creamy.
• Add flour, rice flour and cocoa powder, and mix till a smooth dough forms.
• Roll out dough between sheets of non-stick baking paper until it is 2mm (1/8 inch) thick.
• Cut dough into 6cm (2 1/2 inch) circles (or any shape you like maybe hearts) and place them on a baking tray lined with non-stick baking paper.
• Bake dough circles in a preheated 315F (160C) oven for 15 minutes or until biscuits are firm to touch.
• Cool biscuits on wire racks.
• To make filling, place chocolate and cream in a saucepan over low heat and stir until smooth.
• (You can use the microwave) Refrigerate mixture until it is firm.
• To serve, sandwich 2 biscuits together with a spoonful of chocolate filling.