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Sunday, January 13, 2013

Chocolate Shortbread Cookies

I made some roses.

They are for my Grandma.

My Grandma celebrated her 89th Birthday in December and yesterday, January 12th, she passed away.

We would visit my Grandparents every summer in Buffalo, NY and Long Island, Canada. They had an awesome house right on Lake Erie and we could spend all day in the lake, catching minnows and going out on my Granddad's sail boat.

My Grandmother was the glue to our family. She had one daughter and three boys. My Mom and Uncles would make it a point to get together at the lake and let all the cousins play and get to know each other. 
It was always a great time around the bon fire, roasting marshmallows, catching fire flies and watching for UFO's. (My Mom still swears she saw one!)

I'll always have great memories of her; of us.

The past few visits have been hard to see her, but I am so glad that I made it out to see her last Mother's Day. 

This photo was from Mother's Day 2010. Four Generations together. How many get to be this fortunate?

I love you, Gramma. Let's play some cards and enjoy some cookies! 
I've got my coin purse full of pennies.

Chocolate Shortbread Rose Cookies

by Pint Sized Baker
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients (3 dozen cookies)
    For Cookies
    • 2 Cup Powered Sugar
    • 1 1/2 C Butter
    • 3 C Flour
    • 3/4 C unsweetened cocoa powder
    • 2 tsp Vanilla
    For Buttercream
    • 1 Stick Butter
    • 1/2 C Shortening
    • 1 Pound of Powered Sugar
    • 3/4 Cup Unsweetened Cocoa
    • 3-5 Tbls Milk
    Preheat oven to 325 deg F.
    Combine sugar and butter with a paddle attachment. Add in flour, cocoa and vanilla.
    Roll out half the dough to 1/2 inch thick on a lightly floured surface. Cut with a 2 1/2 inch scalloped cookie cutter and place on a cookie sheet.
    Bake for 9 - 11 minutes (mine took 15 minutes)
    Cool and make Chocolate Buttercream
    Beat butter and shortening until fluffy, add 1 cup of sugar at a time and 2 tablespoons of milk. Add in cocoa.
    Fit a piping bag with a Wilton 1M tip and fill bag with buttercream. Pipe flowers starting at the center of the cookie and going around to the edges.
    Serve to deserving guests with tea or espresso.
    Or, better yet, enjoy while playing Crazy Rummy with your grandparents!
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