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13 ingredients, 15 steps, cooking Chocolate Shrtbread Cookies Filled with Caramel Buttercream

Good Evening mother, at this time you can prepare recipe Chocolate Shrtbread Cookies Filled with Caramel Buttercream with 13 ingredients and 15 steps. Below this is how to prepare, please observe carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 13 ingredients and 15 stages of easy cooking Chocolate Shrtbread Cookies Filled with Caramel Buttercream.

Ingredients for Chocolate Shrtbread Cookies Filled with Caramel Buttercream

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

If all composition Chocolate Shrtbread Cookies Filled with Caramel Buttercream it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Stages Cooking 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. 
    
11. 
    
12. 
    
13. Fill each cookie center with the caramel buttercream
    
14. Top each cookie with gratesd milk chocolate and a few flakes of salt
    
15. 
    
16. Finish and Enjoy.

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