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Piped Chocolate Shortbread Cookies

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Ingredients
  

  • 114 Grams Room Temperature Unsalted Butter 8 Tablespoons
  • 50 Grams Powdered Sugar
  • ¼ Teaspoon Kosher Salt
  • 1 Tablespoon Milk
  • 20 Grams Unsweetened Cocoa Powder
  • 100 Grams All Purpose Flour

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit.
  • In the bowl of a stand mixer or with a hand mixer cream together the butter, sugar and salt for 3 full minutes on medium speed.
  • Beat in the milk.
  • Sift the flour and cocoa into the bowl and mix on low just until combined.
  • Fit a pastry bag with an Ateco # 826 star tip.
  • On the underside of the parchment paper draw 12- 1 ½” circles.
  • Pipe the dough in a circle on the line.
  • Place the piped cookies in the freezer for 30 minutes.
  • Bake for 12-13 minutes. Allow to cool on the pan for 5 minutes. Remove the cookies and place on a rack and allow to cool completely.

Chocolate Dipping Instructions:

  • Melt 4 ounces of good semi-sweet or white chocolate and stir in 1 teaspoon of vegetable oil.
  • Dip each cookie and decorate with sprinkles or chopped nuts. Place the cookies in the refrigerator until the chocolate is set.