Chocolate Shortbread Flowers
Author: 
 
Ingredients
  • ½ cup butter, softened
  • ½ cup shortening
  • 1 cup powdered sugar
  • 1 egg yolk
  • 3 tablespoons coffee or milk
  • 2 cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup cornstarch
  • Chocolate chips (large preferred) for 2-layer cookies
  • Dark chocolate and sparkling sugar for decorating, if desired.
  • You will need a small heart cutter for roses (though you can make them with circles, too) or two flower cutters - one large, one smaller - for the 2-layer flowers.
Instructions
  1. In a large bowl, beat the butter, shortening, and powdered sugar together until creamy.
  2. Add egg yolk and coffee (or milk) and mix well.
  3. Add flour, cocoa powder, salt, and cornstarch. Beat well. Be patient - it may take a few minutes before the mixture comes together.
  4. Divide into two parts and chill for 1 hour.
  5. Heat oven to 350 F.
  6. Working with half of the dough at a time, roll out thin, about ⅛-inch. It's best to roll between lightly floured sheets of parchment. (Or use my trick and put small balls of dough between parchment and use a tortilla press.)
  7. TO MAKE ROSES: Cut 6-7 small hearts. Press both rounded sides between thumb and forefinger to thin them out a little. Roll one heart, beginning at a rounded corner and rolling towards the other, making the center. It will create a "stem". Don't worry about this, you'll be cutting it off when you're done. Add one heart at a time, wrapping around the center. Stagger the petals as you go, and gently roll them outwards. If the dough cracks, just pinch it like you would clay. Add as many hearts as you want. Cut out two leaves and press them against the sides of the rose. Using scissors, cut the stem part off so the rose will sit flat. Place on ungreased baking sheet.
  8. Bake 10-12 minutes. They should be firm, but don't let them get dark. Cool on a rack. Dip the bottom of the flowers in chocolate if you wish, and place on parchment until firm.
  9. TO MAKE TWO-LAYER FLOWERS: For each flower, cut out one large and one small flower. Use a wooden skewer, toothpick, or the back of a knife to gently score the petals. This will make them easier to shape. (Dip the edges of both in sparkling sugar now if you wish.) Lightly position the small flower on the large one. Place a large chocolate chip point side down in the center of the small flower and press firmly. This will make the top flower raise and cup slightly. Slide a thin spatula under flower and lay it over the cavity of a mini muffin pan. Don't press down - it will shape itself as it cooks. Once muffin pan is full, bake for 10-12 minutes. Cool for 5 minutes on a rack before lifting the flowers out carefully.
  10. Leave plain, or dip the bottom in chocolate. You can add filling to the center - chocolate ganache, icing, or a mini peanut butter cup.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=5759