Chocolate Shortbread Sandwich Cookies
Ingredients
- 2 cups (500 mL) butter, softened
- 1 1/2 cups (375 mL) packed brown sugar
- 1 tsp (5 mL) vanilla extract
- 2 3/4 cups (675 mL) Robin Hood® Original All Purpose Flour
- 3/4 cup (175 mL) cocoa powder
- Vanilla Buttercream:
- 1/2 cup (125 mL) butter, softened
- 4 cups (1 L) icing sugar
- 1/3 cup (80 mL) milk
- 1 tsp (5 mL) vanilla extract
Directions
Step 1:
Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
Cookies
Step 2:
Cream butter, sugar and vanilla in a large mixing bowl, 1 to 2 minutes. Add flour and cocoa and mix on low speed, scraping the bowl frequently, until dough comes together.
Step 3:
Divide dough into 4 pieces. On a lightly floured surface, roll each piece to a 1/4” (5 mm) thickness. Cut out shapes using a 2” (5 cm) cookie cutter. Gather up scraps and repeat with remaining dough. Place on prepared baking sheets.
Step 4:
Bake in preheated oven for 18 to 20 minutes. Cool on racks 30 minutes.
Vanilla Buttercream
Step 5:
Cream butter and half the icing sugar in large bowl with electric mixer until light and fluffy. Add milk and vanilla. Beat in remaining icing sugar gradually. Blend well.
Assembly
Step 6:
Spread cookie with buttercream and top with second cookie.