Chocolate-Topped Shortbread Cookies

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?

Mexican Wedding Cakes meet Chocolate Frosting in Marly's latest post.

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.

Chocolate frosted shortbread cookies on the Namely Marly site.

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!

Chocolate frosted pecan shortrbread cookies are perfect for the holidays.

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.

Mexican Wedding Cakes

(Recipe adapted from: Joy of Baking)

Ingredients:

  • ⅔ cup Pecans
  • 1 cup dairy-free margarine, room temperature
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ¼ teaspoon salt

Chocolate Frosting:

  • 1 1/2 cups powdered sugar
  • 1/4  cup cocoa
  • 1/4 cup margarine
  • 1 teaspoon vanilla
  • 1 – 2 tablespoon soy milk

Directions:

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.

Makes about 3 dozen delicious cookies

Posted 4 years ago by Marly on Friday, December 10th, 2010 · Permalink

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9 Responses to Chocolate-Topped Shortbread Cookies

  1. These looks perfect Marly. I acn imagine each bite. Evry year I try making sandies or something with pecans. I am going to see if I can fit this in while I am in Texas. ( i mean making it , ya know.)

  2. How fun! I can see those going fast at my house. :D

  3. Hey Marly, I saw these on Finding Vegan just a minute ago and thought ‘what a pretty little cookie’. I didn’t look to see who made it. Then I came over here and saw it and thought the same thing. They look so delicious too;)

  4. I’m hankering alright and I didn’t even know I was till I saw these. Another winning recipe Marly! I love the look of the frosting, what tip did you use?

  5. This looks like a marriage made in heaven Marly:) You’ve combined two of my favorites here and I can just imagine popping one or two of these babies in my mouth, thanks for sharing your recipe.

  6. I adore Mexican wedding cakes, and the dollop of chocolate makes these even more delectable! They look just adorable Marly! Thank you for sharing with me. Your kind words on my blog mean so much, just so you know :-)

  7. Shortbread cookies are usually not my first pick, but these might be an exception for me- They sound like a real treat! Besides, chocolate really does make everything better. ;)

  8. Pingback: Chocolate-Hazelnut Spritz Cookies, Spritz Cookies, Spritz Cookie Recipe | La Mia Vita Dolce

  9. I love the idea of an unrequited love affair between Mexican wedding cakes and chocolate icing. It has Hollywood hit written all over it. These look delicious!

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