Chocolate Shrtbread Cookies Filled with Caramel Buttercream
Chocolate Shrtbread Cookies Filled with Caramel Buttercream

Hello, I am Marie. Today, I will show you a way to make chocolate shrtbread cookies filled with caramel buttercream recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Chocolate Shrtbread Cookies Filled with Caramel Buttercream Recipe

Chocolate Shrtbread Cookies Filled with Caramel Buttercream is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Chocolate Shrtbread Cookies Filled with Caramel Buttercream is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have chocolate shrtbread cookies filled with caramel buttercream using 13 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Chocolate Shrtbread Cookies Filled with Caramel Buttercream:

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

Instructions 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
  10. Fill each cookie center with the caramel buttercream
  11. Top each cookie with gratesd milk chocolate and a few flakes of salt

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