
- SHORTBREAD COOKIE RECIPE FOR EMBOSSED ROLLING PIN FULL
- SHORTBREAD COOKIE RECIPE FOR EMBOSSED ROLLING PIN ZIP
Unfilled, baked shortbread cookies keep fine in an air-tight container at room temperature for about a month.Embossed rolling pin shortbread biscuits recipeįlour - 450 g (wheat or rye, or 150 g of corn flour + 300 g of wheat flour or 150 g rye flour+300 g of wheat flour)ġ) Let’s prepare the dough: sieve the flour, add a pinch of salt to it and mix thoroughly. Allow the chocolate to set up at room temperature for about an hour before serving or storing.įilled cookies will keep well at cool room temperature in an air-tight container between layers of parchment for about 2 weeks. Press lightly on the top cookie to secure the filling. Pipe your preferred filling into the center of the chocolate and top with second cookie. If you are using the jam or caramel, leave a hole in the center about ¾” in diameter. If you want to fill the cookies with just chocolate, fill the circle in completely. Pipe the chocolate into a large circle on the cookie that is bottom side up.
SHORTBREAD COOKIE RECIPE FOR EMBOSSED ROLLING PIN ZIP
Cut each pastry bag or a corner of each zip lock you are using to make a small hole. Match up the cookies into pairs and place on parchment lined sheet pan with one cookie bottom up and one top up. If using jam, place about ¼ cup in pastry bag or small zip lock bag. Fill a pastry bag or small zip lock with the caramel. Allow to cool about 5-10 minutes, stirring occasionally. Stir until caramels are completely melted and smooth. If you want to make your own salted caramel filling, the easiest method is to melt about 14 store bought caramels in 2 TBS of heavy cream over medium low heat. Fill a pastry bag or small zip lock bag with the melted chocolate. Allow to cool for about 5-10 minutes, stirring frequently until chocolate thickens slightly. Remove bowl from over water just before all of the chocolate is completely melted. Melt chocolate and shortening in a small bowl over a pot of simmering water. Bake one sheet at a time for 12-15 minutes until light brown around the edges, rotating sheet 180 degrees half-way through baking time. At this point, cookies can be frozen in an airtight container between layers of parchment for up to 30 days and baked off as needed) Cut out using desired cookie cutters (we used 2 ¼” fluted round and star cutters, but you can cut them to any size or shape desired) and place about 1” apart on parchment lined cookie sheet. Generously flour the top surface of rolled dough, then, using even pressure, roll embossed rolling pin over the dough. Flip the dough over (fresh piece of parchment is now on the bottom of the dough) and peel off top parchment. Once you have achieved the desired thickness, peel off top layer of parchment and replace with a fresh piece. We find it easiest to roll the dough between two pieces of parchment. If using embossed rolling pin, roll dough a tad thicker with regular rolling pin.

Roll one disk at a time to about 1/4” thick. Remove dough disks from refrigerator and allow to warm to room temperature for about 30 minutes. Wrap in plastic and refrigerate at least 2 hours or preferably overnight. Add flour mixture and mix on low speed until just incorporated. Add sugar and continue beating until light and fluffy, another 2 minutes. In mixer, beat butter 3 minutes until very light. Salted Caramel, purchased or homemade (optional).Raspberry or other flavor of jam (optional).5 oz good quality dark chocolate, chopped.1 cup (8 oz) best quality unsalted butter, soft.

Your friends and family will be so impressed!

Cut to desired shapes.īake until the edges become very lightly browned.įill with your choice of chocolate, caramel, jam or a combination. Roll dough out to about 1/4″ with regular rolling pin, then take a final pass with the embossed pin.
SHORTBREAD COOKIE RECIPE FOR EMBOSSED ROLLING PIN FULL
We hope your days are full of baking delicious treats and that you’re enjoying the holiday season!Įmbossed rolling pins make the most beautiful cookies! Your shortbread cookie sandwiches will be the most coveted at your cookie exchange! Freezing the cut out cookies may seem superfluous but don’t skip this step! It also really helps the pattern set so it stays while baking. We used shortbread dough with these lovely embossed rolling pins because a drier dough holds the pattern better during baking. They can be filled with pretty much anything you like…we chose chocolate with caramel and chocolate with raspberry jam to fill our shortbread cookie sandwiches but you could use any flavor of jam you like or even a flavored buttercream. These embossed rolling pins make beautiful cookies that are perfect for gifting this holiday season. It’s that Christmas cookie time of the year and today we’re baking up shortbread cookie sandwiches! While shopping at our favorite kitchen store, The Kitchen Table, we came across these beautiful rolling pins and knew we had to make some cookies with them.
