A rich buttery refrigerator cookie to fill with your favorite frosting! Vanilla Mint Frosting recipe is below in the notes.
2 cups flour
½ to ¾ cups cocoa powder (to personal taste – ¾ cup is VERY dark and VERY chocolaty)
½ cup sugar
½ teaspoons salt
⅛ teaspoon baking powder
¾ cups (170g) butter, cut into small cubes
¼ cup ice water
Pulse flour, cocoa, sugar, salt, and baking powder in a food processor until well combined.
Add butter and pulse until mixture is coarse and crumbly.
With food processor running, add ice water by the tablespoon until dough comes together and feels pliable to the touch. Dump dough onto counter and divide in two. Roll each half of the dough into a 2-inch round log, pressing and flattening the ends in with a butter knife. Wrap teo logs in plastic and place in fridge for one hour minimum.
Preheat oven to 350ºF and line a baking sheet with parchment paper.
Remove cookie log from oven and slice into ¼-inch discs. Place discs on prepared baking sheet and bake in batches of 12 for 12-15 minutes. Cool on rack. Once cool fill with your favourite frosting.
The cookies pictured are filled with Vanilla Mint Frosting, with the edges dipped in Crushed Candy Canes.
Vanilla Mint Frosting
1 cup (226g) butter, soft
2 cups icing sugar, sifted
½ to 1 teaspoon peppermint extract (to taste)
½ to 1 teaspoon vanilla extract (to taste)
⅛ teaspoon salt
Place all ingredients in a stand mixer. Mix on low until butter and icing sugar start to combine. Increase speed of mixer, and when sugar is incorporated, mix on high speed 1 minute. Pipe onto shortbreads and sandwich together squeezing a bit to expose the frosting on the sides. Roll exposed frosting in crushed candy canes.
Keywords: chocolate shortbread recipe