Chocolate Shortbread Hollywood Stars Recipes

HOMEMADE CHOCOLATE SHORTBREAD

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes. , Pat into a 9x4-in. rectangle. Cut into 2x1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

CHOCOLATE SHORTBREAD COOKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Mix flour and cocoa powder together in a bowl.
• Beat butter in a large mixing bowl with an electric mixer until creamy. Add sugar and vanilla extract; mix well. Mix in flour mixture gradually, 1/2 cup at a time, until incorporated; dough will resemble damp sand.
• Press dough firmly into a 9x13-inch baking pan. Cut into 1x2-inch rectangles. Prick each rectangle a few times lightly with a fork.
• Bake in the preheated oven until top looks dry and edges start to pull away from the sides of the pan, 20 to 25 minutes. Let cool before lifting out of the pan.

CHOCOLATE SHORTBREAD "HOLLYWOOD STARS"

Steps:

• In bowl of standing mixer fitted with paddle attachment, beat butter and sugar on high speed until fluffy, about 5 minutes. Add flour and cocoa and mix on low speed until just combined.
• Form dough into ball and flatten into disk. Chill, wrapped in plastic, until firm, at least 1 hour.
• Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper.
• Roll out dough to 1/4-inch-thick round and cut out cookies with 2-inch star-shaped cutter. Place on baking sheets, spacing 1/2 inch apart. If desired, reroll scraps and cut out more cookies.
• Bake cookies, switching position of sheets halfway through baking, until slightly firm to touch, about 15 minutes. Cool on pans 2 minutes, then transfer to racks to cool completely.
• In medium bowl, mix together Mascarpone and confectioners' sugar until well blended.
• Turn 1 cookie upside-down and spread with 1 teaspoon filling. Top with a second cookie, right-side up. Repeat with remaining cookies and filling.
• In medium bowl, combine confectioners' sugar and 1 tablespoon of egg white. Mix until consistency is very smooth. Pour icing into pastry bag fitted with #1 round tip. Pipe decorative design onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before storing cookies.