Easiest Way to Prepare Speedy Chocolate Shrtbread Cookies Filled with Caramel Buttercream

Chocolate Shrtbread Cookies Filled with Caramel Buttercream.

Chocolate Shrtbread Cookies Filled with Caramel Buttercream

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, chocolate shrtbread cookies filled with caramel buttercream. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Chocolate Shrtbread Cookies Filled with Caramel Buttercream is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it's quick, it tastes yummy. Chocolate Shrtbread Cookies Filled with Caramel Buttercream is something that I've loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook chocolate shrtbread cookies filled with caramel buttercream using 13 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Chocolate Shrtbread Cookies Filled with Caramel Buttercream:

{Get of For Cookies.
{Make ready of plus 2 1/2 tablespoons all purpose flour.
{Take of unsweetened cocoa powder.
{Get of unsalted butter (1 1/2 sticks).
{Make ready of confectioners sugar.
{Get of vanilla extract.
{Get of salt.
{Prepare of granulated sugar for rolling.
{Take of For Filling.
{Make ready of my caramel buttercream frosting in my profile.
{Prepare of For Topping.
{Take of grated milk chocolate.
{Take of course salt flakes.

Steps to make Chocolate Shrtbread Cookies Filled with Caramel Buttercream:

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..
Make Cookies.
Preheat the oven to 350. Line cookie sheets with parchment paper.
In a bowl whisk together flour, salt and cocoa powder.
In a large bowl beat butter, sugar and vanilla until light and fluffy.
Beat in flour mixture until a dough forms. Chill dough if it's to sticky to work with.
Roll into 1 1/2 inch balls.
Roll each ball in granulated sugar.
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.
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Fill each cookie center with the caramel buttercream.
Top each cookie with gratesd milk chocolate and a few flakes of salt.
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