Chocolate Shortbread "Hollywood Stars"
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Make cookies: In bowl of standing mixer fitted with paddle attachment, beat butter and sugar on high speed until fluffy, about 5 minutes
2
Add flour and cocoa and mix on low speed until just combined
3
Form dough into ball and flatten into disk
4
Chill, wrapped in plastic, until firm, at least 1 hour
5
Position racks in upper and lower thirds of oven; preheat to 350°F
6
Line 2 large baking sheets with parchment paper
7
Roll out dough to 1/4-inch-thick round and cut out cookies with 2-inch star-shaped cutter
8
Place on baking sheets, spacing 1/2 inch apart
9
If desired, reroll scraps and cut out more cookies
10
Bake cookies, switching position of sheets halfway through baking, until slightly firm to touch, about 15 minutes
11
Cool on pans 2 minutes, then transfer to racks to cool completely
12
In bowl of standing mixer fitted with paddle attachment, beat butter and sugar on high speed until fluffy, about 5 minutes
13
Add flour and cocoa and mix on low speed until just combined
14
Form dough into ball and flatten into disk
15
Chill, wrapped in plastic, until firm, at least 1 hour
16
Position racks in upper and lower thirds of oven; preheat to 350°F
17
Line 2 large baking sheets with parchment paper
18
Roll out dough to 1/4-inch-thick round and cut out cookies with 2-inch star-shaped cutter
19
Place on baking sheets, spacing 1/2 inch apart
20
If desired, reroll scraps and cut out more cookies
21
Bake cookies, switching position of sheets halfway through baking, until slightly firm to touch, about 15 minutes
22
Cool on pans 2 minutes, then transfer to racks to cool completely
23
Make filling and sandwich cookies: In medium bowl, mix together Mascarpone and confectioners' sugar until well blended
24
Turn 1 cookie upside-down and spread with 1 teaspoon filling
25
Top with a second cookie, right-side up
26
Repeat with remaining cookies and filling
27
In medium bowl, mix together Mascarpone and confectioners' sugar until well blended
28
Turn 1 cookie upside-down and spread with 1 teaspoon filling
29
Top with a second cookie, right-side up
30
Repeat with remaining cookies and filling
31
Decorate: In medium bowl, combine confectioners' sugar and 1 tablespoon of egg white
32
Mix until consistency is very smooth
33
Pour icing into pastry bag fitted with #1 round tip
34
Pipe decorative design onto cookies
35
Let icing dry completely (about 1 hour, depending on humidity) before storing cookies
36
In medium bowl, combine confectioners' sugar and 1 tablespoon of egg white
37
Mix until consistency is very smooth
38
Pour icing into pastry bag fitted with #1 round tip
39
Pipe decorative design onto cookies
40
Let icing dry completely (about 1 hour, depending on humidity) before storing cookies