Chocolate Shortbread Cookies
For the cookies, beat soft butter until creamy. Stir in powdered sugar, vanilla bean seeds, egg, brandy and cinnamon. Sift in flour, salt, baking powder and cocoa powder. Fold dry ingredients into the butter mixture.
Put batter into a piping bag with large star tip and pipe decoratively on a parchment paper-lined baking sheet.
Bake in a preheated oven at 180°C (approximately 350°F) for about 12 minutes. Remove from oven and allow to cool.
For decoration, crush couverture and melt in a metal bowl over a simmering water bath, then pipe a small dot in the middle of each cookie. Garnish with powdered sugar, if desired.