Shortbread cookies with chocolate glaze

Preparation time

1h 20min

Average dish

463.65kcal

Not rated yet

Recipe

What sweets can you eat if you have diabetes?

Adviсe

TOP 10 products for weight loss

Adviсe

Proper nutrition: TOP 10 most necessary products

Best rated

Soups
Soups and broths

Homemade chicken noodles in a slow cooker

2nd courses
Main courses

Noodles with sweet pumpkin in portioned pots

2nd courses
Main courses

Goose stuffed with noodles and mushrooms

2nd courses
Main courses

Noodles with cherry tomatoes, herbs and garlic

Make homemade chocolate shortbread cookies for a unique taste and cool smell. It is prepared quickly and does not require huge costs to purchase the necessary ingredients.

You have all the ingredients, let's start cooking!

Ingredients

Good job!

Enjoy your meal, hope you had fun with us!

Grind the eggs with sugar until you get a strong foam. Add baking powder and vanilla sugar.

In a separate container, mix the chopped butter with flour.

Combine the contents of 2 bowls.

Knead the dough and roll it into a layer of 3-4 cm. Cut out cookies using molds or a glass.

Bake cookies on a greased baking sheet at 180 degrees for 20 minutes.

Prepare the glaze. Melt chocolate and 50 grams of butter in a saucepan.

Place the finished cookies on a tray and pour the glaze over them.

Cookies with chocolate icing

This is a favorite treat for chocolate lovers. The chocolate coating not only gives the liver new flavor colors, but also decorates it. Cookies with chocolate glaze look neat and appetizing, and can also add a special charm to any festive table.

Rules for making a coating

The chocolate coating recipe is easy and quite simple to prepare, you just need to keep a few rules in mind.

Sweet sand should be replaced with powder, because it dissolves more easily, and the watery mass comes out smooth, without sweet grains. You can buy it ready-made in the store, or you can create it yourself in an electronic coffee grinder to such a degree of grinding that sweet smoke appears when you open the lid.
Before making the glaze: sweet powder (and if cocoa powder is used), then the powder must be sifted through a sieve, so they will become more homogeneous, without foreign inclusions.
If the coating is made of solid chocolate or it contains butter, then melt it in a water bath, remembering to stir constantly. Otherwise, the chocolate will dry in a thin layer to the walls of the pan and form insoluble lumps, thereby worsening the quality of the glaze.
The watery mass must have the consistency of fairly thick sour cream that does not flow from the surface of the product. They thicken it with additional amounts of sweet powder or make it more watery by diluting it with hot water.
When making coatings in a multicooker, use the Jam mode.

The resulting chocolate mass is used for desserts, cookies, and gingerbreads. On top of the warm glaze applied to the products for the most beautiful decoration of dishes, multi-colored sweet sprinkles, crushed nuts or coconut shavings are distributed.

Traditional recipe for making glaze

A huge number of recipes have been written on how to create chocolate glaze, but in fact there are only 2 methods to prepare it - from chocolate bars, which can be replaced by the consistency of cocoa powder, butter and a huge amount of sweet powder.

To obtain the most watery mixture, liquid (water, milk, etc.) is often included in the recipe.

There is nothing easier than breaking a bar of ready-made chocolate into small pieces and melting them in a water bath, always stirring with a wooden spatula and gradually adding whole milk or diluted cream. It is also possible to add condensed milk diluted in water to the chocolate. When using bitter chocolate, additional sugar is added to slightly remove its tart taste.

For the most pronounced taste of such chocolate icing for cookies, a little cocoa powder is poured into it from time to time.

Chocolate glaze made from cocoa without milk

It is a version of sweet glaze made from sweet powder and hot water.

For the cocoa glaze you will need:

1 cup sweet powder;
2 tbsp. cocoa powder;
3 tbsp. hot water.

In the chocolate recipe, sweet powder is sifted together with cocoa powder. Hot water is added to the dry consistency, slowly stirring and heating in a water bath until a homogeneous mass of the sour cream mixture is obtained and the powder grains are dissolved. Apply to cookies while warm. It will take 3-4 hours to dry and it will become very fragile.

Video of making cookies with chocolate glaze

Royal icing recipe

Its other name is icing, usually used by English confectioners to produce wedding cakes and similar ceremonial baked goods.

To make icing you will need:

white of 1 egg;
about 200 g of sweet powder;
1 tsp freshly squeezed lemon juice;
from time to time add 1 - 2 drops of glycerin for the plasticity of the mass, and for aromatization - vanillin extract.

All ingredients are carefully mixed using a silicone or wooden spatula, or whipped very quickly in a mixer.

Egg white imparts density, so the icing holds its shape well and is used to create relief patterns on the surface of baked goods. To do this, use pastry bags or zip bags with a small hole in the corner.

It is better not to prepare icing for future use, but if there is a small amount left, it should be stored for no longer than a week in the refrigerator, covered with cling film. After a week it just dries up.

Great for icing chocolate chip cookies. It is very important to know that after glazing, products with icing need to be dried in the oven for a couple of minutes at a temperature of about 100 C (the salmonella bacillus is destroyed already at 70 C).

From the remaining yolks you can get a less strong coating than icing by adding sweet powder and cocoa powder. To overcome the taste of raw yolks, you can add flavoring - vanilla or a little rum. These cookies also need to be dried in the oven at high temperatures for a couple of minutes.

Chocolate cookies with icing

White icing looks incomparable on chocolate cookies, to make which you just need to add about ½ cup of cocoa to both shortbread and any other dough. Along the contour of the baked product, a side is made from the most dense glaze, and the resulting inner part is filled with the least dense. If the cookies are covered with icing patterns, they take on a completely breathtaking look. Snow-white on brown looks already beautiful, but the icing can also be tinted with food coloring in various colors - there is room for imagination.

Cookies with chocolate icing

Chocolate glaze not only decorates, but also helps keep the baked goods fresh. Fascinating soft cookies with chocolate glaze can be made from sponge dough. It must be poured onto a greased baking sheet in a thin layer, as for a roll. After baking, cut the acquired layer into small pieces using special cutters or a knife. If the pieces are very thin, it is recommended to glue them together with jam. Pour warm chocolate mixture over the cooled slices, and after it hardens, turn it over and cover the other side with chocolate mixture.

And the most delicious thing is the crumbly shortbread cookies.

Shortbread cookies with chocolate icing

For the test you will need:

100 g sugar;
100 g butter;
100 g sour cream;
2 testicles;
300 g flour;
soda on the tip of a knife;
a pinch of salt;
vanillin.

The fundamental rule is that shortbread dough loves cold, and the colder the ingredients included in it, the better. Chop the ice butter with a knife, first add all the dry ingredients and try to distribute them moderately. Then add sour cream and eggs, mix everything thoroughly until you get a homogeneous dough. Wrap the purchased dough in cling film and place it in the refrigerator for at least half an hour.

Then roll it out into a layer no more than 1 cm wide. Using molds or a knife, cut out shaped pieces for shortbread cookies, which must be baked in a hot oven for 15 - 25 minutes.

For chocolate glaze:

4 tbsp. l. cocoa powder;
6 tbsp. l. sugar;
2 tbsp. l milk;
100 g butter.

Pour cocoa and powder into the melted butter, stir and, if the mass is very compact, pour a little milk into it. Boil for a few minutes, cool slightly and spread the still warm mixture over the surface of the cooled cookies using a spoon.

Butter cookies with chocolate glaze - recipes

Total recipes with the ingredient Butter cookies with chocolate glaze: 19

base:
flour - 80 g
butter cookies in chocolate glaze (I have “anniversary”) - 80 g
butter cut into cubes - 70 g
sugar - 40 g
vanilla sugar - 1/2 sachet

chef

11 August 2010, 01:04

cake base:
flour - 150 gr.
butter - 130 gr.
sugar - 80 g
vanilla sugar - 8 g
baking powder - 1/2 tsp

chef

02 June 2010, 02:35

base:
1.800 gr.
– chocolate cookies (I use chocolate marble cake, see website for recipe) 2,200 ml.
chocolate icing (or 200 grams of bitter chocolate melted with 50 grams of butter drained) 3.150 grams.
prunes 4. 60 gr.
drain oil 5.0.3 tbsp. strong coffee

oxana ivanova

March 29, 2010, 02:00

for cookies:
softened butter – 70 gr.
sugar – 50 gr.
honey – 50 gr.
yolks – 2 pcs.
flour – 180 gr.

Sparrow

11 December 2016, 13:51

Cookies recipe with chocolate glaze

Cookies made from shortcrust pastry and with chocolate glaze are a delicious delicacy that is loved by both adults and very young delicacies.

This treat has a number of advantages over similar ones, in particular, it is quickly and easily prepared, has a distinct taste and can be stored for a long time in an airtight container placed in the refrigerator, so the cookies can be prepared for future use.

Ingredients
Making cookies
Making glaze
Assembling cookies

Ingredients

The recipe for making 800–900 grams of cookies includes the following components:

butter - 400 g;
flour - 600 gr;
sweet sand - 200 gr;
eggs - 2-3 pieces.

When making the dough, it is better to knead the dough by hand, without using equipment (food processor, bread machine), so that it turns out to be the most elastic and high-quality mixture.

You can prepare the glaze from the following ingredients:

heavy cream - 70 ml;
butter - 3 tbsp. l.;
chocolate - 200 gr;
sugar - 2 or more tablespoons, you can adjust its amount independently, in accordance with your taste preferences.

To prepare the coating, you can use any type of chocolate that does not contain any fillers or topping. But, it is worth considering that melting snow-white chocolate will take more time, and when making milk chocolate glaze, you don’t have to add sugar - the mass will already be quite sweet.

If you don’t have a bar at hand, you can replace the sweetness with cocoa powder. In this case, for making glaze you will need:

powdered sugar - 1 cup;
hot water - 3 tbsp. l.;
cocoa - 2 tbsp. l.

Before you start making, you need to remove the products from the refrigerator and leave them at room temperature so that they warm up and the mixture of cookie components becomes homogeneous.

Making cookies

You can prepare crumbly cookies with the most delicate taste by following the usual method:

The flour is sifted into a deep container, this is necessary to give the dough airiness.
Mix flour with sweet sand so that the sweet ingredient is moderately distributed over the entire size.
Add raw eggs and butter, which has become soft at room temperature, to the mixture.
Mix the ingredients with your hands. Kneading the dough will create crumbs, which is normal for this type of cookie base.
After some time, the dough will become elastic, after which it is rolled into a ball, wrapped in plastic wrap and placed in the refrigerator for half an hour or an hour.
After the dough has rested in the refrigerator, roll it out onto a floured surface with a rolling pin into an even layer. This manipulation should not be carried out near heat sources, otherwise the dough will become extremely sticky. The thickness of the rolled out dough should not exceed 7–9 mm, otherwise the cookies will either not be baked or will become extremely browned.

Making glaze

Chocolate glaze for shortbread cookies is prepared in a certain sequence:

Rub the tiles on a grater with small holes.
Pour the mixture into a deep glass plate.
Place the container 2/3 full of water poured into a larger container.
Heat the water over low heat until the chocolate begins to melt.
The sweet mass is often stirred, waiting for it to transform into a watery mass, and not allowing it to boil.
Once the slab becomes watery, add butter and cream at room temperature.
After vigorously mixing the mass, you can remove it from the heat and set to cool - hot chocolate glaze is not applied to baked goods, since in this case an appetizing mirror coating will not be obtained - most of the mass will be absorbed into the baked dough or simply drain.

You can make a glaze of any color from chocolate; to do this, melt a snow-white bar in a water bath, add cream and butter to it, as is the case with dark varieties of chocolate.

And when the mass becomes uniformly thick, fat-soluble food coloring is added to it. The amount of dye depends on the brightness of the color to be obtained.

Cocoa powder glaze is prepared as follows:

Cocoa powder is sifted through a fine sieve, and the same is done with sweet powder.
Pour the entire amount of water into the mixture, mix vigorously and put on low heat.
During cooking, the mass is constantly stirred to prevent the formation of grains or lumps, and also to prevent it from burning.
The glaze is brought to a sour cream mixture, and applied to the cookies while not cooled, since when cooled it becomes extremely brittle and brittle.

Assembling cookies

Before you start assembling cookies in brown or colored chocolate glaze, you need to make sure that all the ingredients have cooled down to operating temperature:

cooked cookies is 22–25 degrees;
cooked glaze is 33–35 degrees.

The coating can be applied to cookies using any method - dip the baked goods into it, use a brush or a cooking bag for spreading. And the step-by-step assembly method looks like this:

cookies are laid out in one layer on a dish;
grease the top side with orange, cherry or other berry jam, apply
sweetness follows in a thin layer;
pour glaze over the top side of the greased pastries;
If desired, you can repeat the manipulations on the other side of the cookie after the first side is one hundred percent dry.

The calorie content and balance of nutrients contained in glazed cookies depends on the type of glaze chosen. So, in 100 grams of cookies with glaze:

from bitter chocolate - 5 grams of protein, 48 grams of carbohydrates, 26 grams of fat and 450 kcal;
from snow-white tiles - 54 g of carbohydrates, 7 g of protein, 14 g of fat and 376 kcal;
from a dairy product - 8 grams of protein, 53 grams of carbohydrates, 15 grams of fat and 377 kcal;
from cocoa - 65 g of carbohydrates, 7 g of protein and 5 g of fat and 334 kcal.

Making Cookies with chocolate glaze does not take much time. In addition, the dessert can always be prepared differently - to do this, it’s quite simple to change the type of glaze and the method of applying it, or decorate the delicacy with sprinkles, nuts, shavings and other ingredients.

Shortbread cookies with chocolate glaze