Receta Salted Chocolate Shortbread Cookies
These Salted Chocolate Shortbread Cookies are a great last minute addition to your cookie tray! Big thanks to Lindt Chocolate for sponsoring this blog post! As always, all opinions are my own!
I have seriously had cookies on the brain lately! Are you getting tired of them yet? I sure hope not, because this latest cookie recipe is one of my all time favorites!
I’ve always been such a fan of shortbread cookies. All the other kids would turn their noses up at them and reach for something sweeter, but I love the buttery richness of a good shortbread cookie! Especially when it’s topped with my mama’s simple chocolate frosting!
The thing with shortbread and frosting is that you want to use the very best ingredients you can get. Shortbread and frosting both have just a few ingredients, which means that those ingredients really need to be amazing for the best results!
I’m using Lindt Chocolate for the frosting here.
My daughter has been such a fan of premium chocolates. When she was 3 years old she requested that her Christmas stocking be filled with expensive chocolate. Such a snob, that one.
She hasn’t lost that love for good chocolate and when a huge box of Lindt Chocolates arrived in the mail for me, she was so excited. She sampled each kind and the Lindt Lindor Truffles were by far her favorite. She went on and on about how this chocolate was just different from most of the candy bars we had. It was smoother, creamier, better. She was seriously cracking me up with her little chocolate taste testing. That one would love to grow up and be a professional taste tester, but then…who wouldn’t?
I have to agree with her. Lindt Chocolates really are amazing. The creaminess is not to be missed!
So, since I’m sharing such a simple recipe, I wanted to use the best ingredients possible and that included Lindt chocolate! I used a mixture of the milk chocolate and bittersweet chocolate in my frosting recipe and the results were amazing. This has long been a favorite frosting recipe for me, but I changed it up this time around. I chilled the frosting and then whipped it to a buttercream like consistency. It still has a bit of texture from the granulated sugar (it’s not crunchy, but it’s not perfectly smooth…it’s divine, is what it is!) and it crusts over for a perfect bite.
I hope you’ll squeeze some of these on to your holiday cookie trays this season!
Ingredients:
- For the shortbread:
- 2 cups butter, softened
- 1 cup powdered sugar
- 1/2 cup corn starch
- 3 cups all-purpose flour
- For the frosting:
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/3 cup milk
- 3 ounces Lindt Swiss Gold Bar milk chocolate, chopped
- 3 ounces Lindt EXCELLENCE 70% Dark Chocolate Bar, chopped
Fleur de Sel, for sprinkling
Directions:
In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Gradually add the cornstarch and flour and beat until well combined. Refrigerate dough for 30 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Using a 1 tablespoon cookie scoop, roll dough into balls and place on prepared cookie sheet at least 2 inches apart.
Bake for 12 minutes or until cookies are set and edges are turning lightly brown.
Cool completely before frosting.
To make the frosting, add the sugar, butter, and milk to a small saucepan and heat to a boil, stirring constantly. Once mixture is boiling, continue cooking and stirring for 60 seconds. Remove from the heat and stir in the chocolate. Continue stirring until chocolate has melted. Pour mixture into a bowl and place in the fridge until completely chilled, about 1 hour.
Use a mixer to beat the frosting until light and fluffy. Spread onto the cookies.
Sprinkle with Fleur de Sel.
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