8 ounces cold sweet butter
1/2 cup sugar
1 1/2 cups flour
Pinch of salt
1/2 cup coca powder, sifted
1 cup mascarpone
1 tablespoon sugar
1/4 teaspoon vanilla extract
To make the chocolate shortbread: Combine the butter and sugar in the
bowl of an electric mixer. Mix on low speed for 15 seconds, using the
paddle attachment. Add the flour salt and cocoa powder and continue
mixing on low speed for 3 to 5 minutes until it comes together. It will
look dry just before comes together.
Put the dough on a slightly floured board and roll it out 1/4 inch
thick. With a 2 inch star cutter cut out the cookies. Chill for one hour
in the freezer.
Line a baking sheet with parchment paper and place the cookies so they are not touching on the pan.
Preheat the oven to 250°. Bake the shortbread for about one hour until firm.
To make the filling:
Combine the marscapone sugar and vanilla extract in a small bowl.
Spread about 1 tablespoon of marscapone cream filling on 18 of the
cookies. Put the remaining uncoated cookies on top of the cream cookies,
making a sandwich.
This was a Matthew approved dessert! And if you’re an Oreo milk dunker, the same rules apply. Go for it!