You’ll love these chocolate-topped shortbread cookies to serve at parties, brunches, or even as snacks. The recipe is fairly easy to make and can be frozen leading up to a big event. Wow your guests with these delicious, pastry-inspired treats.
If you’ve ever had a hankering for a pecan-infused shortbread cookie topped with chocolate icing, then you’ve come to the right place. If you haven’t? Well, maybe you will now. I mean, you can’t hanker for something you haven’t heard of before, can you?
This recipe is really a marriage between Mexican Wedding Cakes and chocolate icing. I think they’ve been secretly pining for each other for a long time. I hate unrequited love, don’t you?
Besides, I liked the idea – in honor of the holidays – of doing something special with a more traditional cookie. The “special” part is the chocolate frosting on top of the cookie. But I decided to pull out all the stops and go for a little drama.
I have a daughter in high school. I know about drama.
These cookies are so easy too. Simply make the dough, roll the cookies into balls, bake them and let them cool. If you want special, then top them with a dollop of chocolate frosting. If you want drama? Then use a decorating tip to give that frosting some pizazz!
Just be prepared when you make these cookies that they’re going to be gobbled up. Wait! I think that’s a reference to a different holiday.
Chocolate Topped Shortbread Cookies
- ⅔ cup pecans
- 1 cup vegan butter room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1½ cups powdered sugar
- ¼ cup cocoa
- ¼ cup margarine
- 1 teaspoon vanilla
- 1 - 2 tablespoon soy milk
- Place pecans on a baking sheet and bake for about 8 minutes at 350, or until lightly browned. I used a toaster oven for this step, but you could also use the oven. Let the pecans cool and then put them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor. Process until they are finely ground. Set aside.
- Use a mixer to beat the margarine and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract and then add the remaining flour and salt and beat until combined. Stir in the processed nuts mixture. Cover and refrigerate the dough for about one hour or until firm.
- Form the chilled dough into 1 inch balls (or smaller) and place them 2 inches apart on an ungreased baking sheets. I used a fork to flatten them just a bit (to make a place for the frosting to sit). Bake for about 12 – 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool.
- In the meantime, make the frosting by mixing powdered sugar, cocoa and margarine together. Once it's thoroughly mixed, add the vanilla and soy milk until you reached a desired consistency.
- After cookies have cooled, top them with frosting. I used a decorative nozzle to add a little more flair to the frosting.