Wednesday, January 16, 2019

Chocolate Buttercream Cookies


Chocolate Buttercream Cookies


½ cup butter
½ cup sugar
1 egg
½ teaspoon vanilla
1 teaspoons baking powder
cups flour


¼ cup butter
6 – 8 tablespoons icing sugar
¼ teaspoon vanilla flavoring 
1 oz Unsweetened Chocolate (Melted)


1.       Preheat oven to 350°F.
2.      In a large bowl, cream butter and sugar with an electric mixer.
3.      Beat in egg and vanilla.
4.      Mix baking powder and flour, add half cup at a time, mixing after each addition.  The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time).  Do not chill dough.
5.       Roll out dough to about ¼ inch thick and cut with Linzer Cutter Set to desired shapes.
6.       Bake for 10 – 12 minutes or until baked golden brown.  Cool on cooling rack.
7.       Prepare buttercream filling but creaming butter and gradually adding icing sugar.  Add vanilla and chocolate.
8.       Take about a ¼ - ½ teaspoon of buttercream and place on the bottom half of the Linzer cookie and top with the other top half. 

Note:  Dough can be tinted with icing Color.  Add small amounts until desired color is reached.

For chocolate cookies:  Stir in 3 ounces melted, unsweetened chocolate.  Divide dough into 2 balls.  On a floured surface, roll each ball into a circle approximately 12 inches in diameter and ⅛ in thick.  Dip cutters in flour before each use.  Bake cookies on an ungreased cookie sheet on top rack of oven to 6 – 7 minutes, or until cookies are lightly browned.   Makes 20 -24 average size cookies.

Chocolate Buttercream Cookies were made and prepared by Shirley-Ann Pearman

Similar Recipes
Valentine's Heart Shape Cookies
Christmas Tree Roll-Out Cookies

Photography by Shirley-Ann Pearman
Photo album located here, please click here:

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