Frosted Scotch Shortbread
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| frosting | |||
| 2 | tablespoons |
butter
|
|
| 2 | ounces |
unsweetened chocolate
|
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
evaporated milk
or heavy cream |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| frosting | |||
| 3E+1 | ml |
butter
|
|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 118 | ml |
sugar
|
|
| 79 | ml |
evaporated milk
or heavy cream |
|
Directions
Cream butter, salt and sugar together.
Mix in vanilla.
Add flour and mix well.
Mixture will be dry.
Roll into small balls the size of a walnut.
Place on an ungreased cookie sheet.
Bake at 300℉ (150℃) for 25 minutes.
Do not brown.
Cool completely before frosting.
Frosting: Melt butter and chocolate in a saucepan.
Add sugar and cream.
Boil for 1 minute. Remove form heat.
Beat until thick enough to stick to cookie.
Dip the top of each cookie into frosting and return to cookie sheet or wire rack to set until frosting is firm.
If frosting gets too hard to dip into, add a few drops of cream.
