Halloween Chocolate Shortbread Cookies
Ingredients
Scale
- Chocolate Shortbread Cookie
- 1 Cup Granulated Sugar
- 2 Cups Unsalted Butter
- 1 Egg
- 1 Vanilla Bean or 1 tsp Vanilla Bean Paste
- 3 ½ Cups All Purpose Flour
- ½ Cup Cocoa Powder
- Royal Icing
- 6 Cups Powdered Sugar
- 3 Eggs Whites, Pasteurized (add more or less eggs to adjust consistency)
- ½ tsp Vanilla Extract
Instructions
- Shortbread Cookies
- Preheat oven to 350 degrees F and prepare sheet pans with parchment paper
- Cream sugar and butter in a mixing bowl with a paddle attachment
- Add eggs and vanilla bean; mix on low speed until egg is fully incorporated
- Slowly add in the flour and mix until dough comes together into a ball
- Place dough on a floured surface and gently knead until smooth
- Wrap dough in plastic wrap and refrigerate for 30 minutes
- Once the dough is chilled, roll out into ⅛" thick and cut into desired shape
- Bake cookies at 350 degrees for 14-18 minutes
- Allow the cookies to cool before glazing and decorating
- Royal Icing
- Combine powdered sugar, egg whites and vanilla in a mixing bowl with paddle attachment and mix on medium speed for 5 minutes or until icing is smooth
- Divide the icing into 4 bowls
- Mix one bowl with light lime green food coloring
- Mix one bowl with light lilac food coloring
- Mix one bowl with light orange food coloring
- Mix one bowl with soft pink food coloring
- Using the base color, fill a pastry bag and pipe the icing around the perimeter of the cookie; allow this outline to dry for a few minutes
- Using the same color as the outline, pipe the royal icing to cover the top of the cookie
- Allow the icing to dry for 10 minutes
- Add a small amount of icing to a bowl and add a few drops of black food color
- Fill a pastry bag with the black royal icing and pipe two eyes and a ghost like mouth
- Allow the cookies to dry before serving or dry overnight to place in cellophane bags and use as party favors!
Find it online: https://joyoliver.com/halloween-chocolate-shortbread-cookies/