Good morning here me will give you a recipe chocolate shrtbread cookies filled with caramel buttercream which is delicious The way making it is very not too difficult. You just need to be careful to get results from chocolate shrtbread cookies filled with caramel buttercream which has aroma and taste that can evoke our tastes.

So that the result of chocolate shrtbread cookies filled with caramel buttercream, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare chocolate shrtbread cookies filled with caramel buttercream the delicious as long as you know the tricks and how to make this dish able become serving very special.

Ingredients and seasonings required in make

1. Prepare For Cookies
2. Prepare 1 cup plus 2 1/2 tablespoons all purpose flour
3. Take 1/4 cup unsweetened cocoa powder
4. Prepare 6 ounces unsalted butter (1 1/2 sticks)
5. Take 1/2 cup confectioners sugar
6. Take 1 teaspoon vanilla extract
7. Prepare 1/4 teaspoon salt
8. Take granulated sugar for rolling
9. Prepare For Filling
10. Use my caramel buttercream frosting in my profile
11. Prepare For Topping
12. Prepare grated milk chocolate
13. Use course salt flakes

Gradually add to butter mixture, beating well. Add in the flour and mix on low speed until just combined. How to Make Chocolate Shortbread Cookies Place the butter and sugar in a very large bowl and cream them until the mixture is fluffy and creamy. Scrape down the sides of the bowl and mix in the cocoa powder and vanilla.

How to make Chocolate Shrtbread Cookies Filled with Caramel Buttercream:

1. Have the buttercream frosting made for the filling. You will have extra fillijg. Use the fillinhg for another item or this cookie recipe can be doubled.
2. Make Cookies
3. Preheat the oven to 350. Line cookie sheets with parchment paper
4. In a bowl whisk together flour, salt and cocoa powder
5. In a large bowl beat butter, sugar and vanilla until light and fluffy
6. Beat in flour mixture until a dough forms. Chill dough if it's to sticky to work with
7. Roll into 1 1/2 inch balls
8. Roll each ball in granulated sugar
9. Place on prepared pans and press a center indentation with ypur thumb. Bake for about 15 to 18 minutes until the top of the cookie appears dry. Gently press the end of a wooden spoon into each indentation to enlarge it if needed. Cool om wire racks
13. Fill each cookie center with the caramel buttercream
14. Top each cookie with gratesd milk chocolate and a few flakes of salt
16. Done and ready to serve!

Then, scrape the bottom and sides of the bowl again. Line two oven trays with baking or parchment paper. In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer until smooth and creamy. Sift in flour and cornflour and mix until combined. Turn mixer to low and add in the salt and cocoa powder.

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