Chocolate filled butter cookies recipe
Ingredients to make Chocolate Filled Butter Cookies:
- For the filling:
- 50 grams of dark chocolate for desserts
- 25 milliliters of whipping cream or heavy cream
- For the cookies:
- 100 grams of sugar (½ cup)
- 100 grams of butter
- 150 milliliters of sunflower oil
- 50 grams of powdered milk
- 1 drop of green food coloring
- 150 grams of cornstarch
- 275 grams of flour
- 4 tablespoons of sugar for sprinkling
How to make Chocolate Filled Shortbread Cookies:
- To make our filled butter cookies, it is necessary to have the filling prepared before hand, so we are going to thank the dark chocolate. Once this is done, heat the cream in the microwave until it boils, remove it immediately, add the grated chocolate and mix quickly until the chocolate completely dissolves. We will let cool.
- Once the chocolate is cold, we beat it a little so that it takes shape and we put this chocolate panache in a piping bag with a not very large smooth nozzle. On a tray lined with baking paper, we draw small canes of chocolate panache. Keep in the fridge to harden.
- Now we proceed to make the butter and oil cookies. To do this, put the 100 g of sugar together with the softened butter in a bowl. Beat until the mixture is white.
- Tip: To soften the butter we can heat it slightly in the microwave.
- Next, we mix the oil with the powdered milk and a drop of green food coloring. We mix well.
- We will mix the two types of flour; both cornstarch and common wheat flour and add them little by little to the mixture of oil, sugar and butter. First we will knead with the spatula and then with our hands. You may not need to add all of the flour mixture, so add a little at a time until the chocolate-filled cookie dough is not sticky to your hands, but leaves smooth dough.
- Preheat the oven to 180ºC. We take small portions of dough; put one of the small canes that we have previously prepared with chocolate panache and cover with the dough. We make as many chocolate-filled shortbread cookies as there is dough.
- We are depositing all the filled cookies on a plate lined with baking paper. With a fork we make each one a mark as an ornament. Then, we bake the cookies at 180 ºC with heat up and down (170 ºC if it is air) for 10 minutes or until we see that they are slightly golden.
- Let cool for about 10 minutes and pass each cookie through sugar. Be careful, because these hot cookies are very brittle. We ended up letting them cool on a wire rack.
