Makes 18 (2 1/2 inch) cookies
Why deck the halls when you can decorate chocolate shortbread cookies with REESE’S Peanut Butter Cup Miniatures? It’s the Christmas ornament cookie recipe you’ve always wanted, and the one you’ll be pulling out year after year.
Assorted food color
Assorted edible decorations such as HERSHEY’S Chocolate Chips and sprinkles
9 to 10 REESE’S Peanut Butter Cups Minis
FOR HOLIDAY CHOCOLATE SHORTBREAD COOKIES
1 cup of butter, softened
1 1/4 cups of powdered sugar
1 teaspoon vanilla extract
1/2 cup of HERSHEY’S SPECIAL DARK Cocoa
1 3/4 cups of all-purpose flour
FOR ROYAL ICING
2 1/2 cups of Vanilla Frosting, royal Icing or combination of both
2 1/4 cups of powdered sugar
1 Tablespoon of meringue powder (pasteurized dried egg)
3 Tablespoons of warm water
Additional water, 1 teaspoon at a time, if too thick.
1.Prepare Holiday Chocolate Shortbread Cookies and choice of frosting. Divide and tint frostings, if desired.
2.Pipe design or spread frosting on tops of cookies. Immediately decorate with desired toppings and design. Allow frosting to set.
3.Meanwhile, vertically cut mini peanut butter cups into halves and set aside. Place dab of frosting at top of cookie and position peanut butter cup half in place to form hook holder for “ornament”. Hold in place until firm and candy stays in place.
4. For Holiday Chocolate Shortbread Cookies, heat oven to 300 degrees Fahrenheit. Beat butter, powdered sugar, and vanilla in large bowl until creamy. Add cocoa and blend well. Gradually add flour, stirring until smooth.
5. Roll or pat dough to 1/4 inch thickness on lightly floured surface or between 2 pieces of wax paper. Cut into 2 1/2 inch circles with cookie cutter. Reroll dough scraps, cutting cookies until dough is used. Place cookies on ungreased cookie sheets.
6.Bake 15 to 20 minutes or just until firm. Cool slightly and remove from cookie sheet to wire rack. Cool completely. Store in airtight container.
7. For Royal Icing, stir together 2 1/4 cups powdered sugar and 1 tablespoon pasteurized dried egg whites (meringue powder). Add 3 tablespoons warm water. Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, if too thick. Divide icing into small bowls for each color desired and tint with food colorings. Transfer icing to pastry bags with desired tip. Cover icings and tips of pastry bags with damp paper towels to keep icing from drying out. (To flood tops of cookies with icing, pipe small line of frosting around outside of cookie to form rim. Thin a portion of remaining icing with additional water so that it will flow easily inside rim). Some garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get desired consistency.
Find this recipe and more holiday treats at hersheyland.com