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Christmas: Rudolph Chocolate Shortbread

Source of Recipe


From "Christmas Cookies from the Whimsical Bakehouse"






List of Ingredients



• 3-1/2 cups all-purpose flour
  
• 1/2 cup cocoa powder
  
• 1 cup confectioners' sugar
  
• 1/4 tsp salt
  
• 17 ounces (4 sticks plus 2 Tbsp) cold unsalted butter, cut into 1/2-inch cubes
  
• 1/4 cup white wafer chocolate or 2 ounces white chocolate
  
• 6 drops red candy color
  
• Red sanding sugar
  






Instructions



1. Preheat the oven to 350° F. Grease 2 cookie sheets.
   
   
2. On a piece of wax paper, sift together the flour, cocoa powder, confectioners' sugar and salt. Place the ingredients in a large bowl of an electric mixer. Add butter and mix on low speed until the dough comes together.
   
   
3. On a lightly floured board, roll out the dough 1/4-inch thick. Use a Rudolph cookie cutter (or a cookie cutter of your choice) to cut out the dough. Place Rudolphs 2 inches apart on the cookie sheets. Prick each cookie once with a fork.
   
   
4. Bake for 10 to 12 minutes. Let the cookies cool in the pans for 5 minutes, then transfer the cookies to a wire rack to cool completely. Do not attempt to move the cookies before they have completely cooled, or the legs might break off.
   
   
5. Melt 1/4 cup white wafer chocolate or 2 ounces white chocolate. To the melted chocolate, add 6 drops red candy color (more or less as desired) and pour the melted chocolate into a pastry cone. Cut a small tip off the end of the cone. Pipe a red nose on each Rudolph. Before the chocolate dries, sprinkle the noses with red sanding sugar.
   
   Makes 3 dozen cookies.