Chocolate Shortbread Cookie Flowers
- For the chocolate shortbread cookies
- 100 grams powdered sugar
- 1 egg
- Vanilla bean (seeds)
- 175 butter
- 300 grams Pastry flour
- 2 centiliters Brandy
- ¼ tsp cinnamon
- 1 pinch salt
- ½ tsp Baking powder
- 2 Tbsps cocoa powder
- For decoration
- 50 grams white Couverture
For the chocolate shortbread cookies: In a bowl, beat the butter until light and fluffy. Stir in the powdered sugar, vanilla bean seeds, egg, brandy and cinnamon. In another bowl, stir the flour with the salt, baking powder and cocoa powder. Stir into the butter mixture until thoroughly combined.
Place dough in a piping bag fitted with a large star tip. Pipe dollops onto a parchment-lined baking sheet.
Bake in a 180°C (approximately 350°F) oven for 12 minutes. Remove from oven and allow to cool.
For decoration: Chop the couverture and place in a bowl. Set over a pot of simmering water and stir until melted. Place a dollop in the center of each cookie and cool until set.