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Before you jump to Chocolate Shrtbread Cookies Filled with Caramel Buttercream recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is now a good deal more popular than in the past and rightfully so. There are a lot of diseases associated with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. Even though we’re constantly being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. A lot of people typically think that healthy diets demand much work and will significantly change the way they live and eat. Contrary to that information, people can alter their eating habits for the better by making some small changes.
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All in all, it is not hard to begin making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to chocolate shrtbread cookies filled with caramel buttercream recipe. To cook chocolate shrtbread cookies filled with caramel buttercream you only need 13 ingredients and 15 steps. Here is how you do it.
The ingredients needed to prepare Chocolate Shrtbread Cookies Filled with Caramel Buttercream:
- Get For Cookies
- Provide 1 cup plus 2 1/2 tablespoons all purpose flour
- Use 1/4 cup unsweetened cocoa powder
- Prepare 6 ounces unsalted butter (1 1/2 sticks)
- Prepare 1/2 cup confectioners sugar
- Provide 1 teaspoon vanilla extract
- You need 1/4 teaspoon salt
- Prepare granulated sugar for rolling
- Get For Filling
- Prepare my caramel buttercream frosting in my profile
- Prepare For Topping
- Prepare grated milk chocolate
- Provide course salt flakes
Steps to make Chocolate Shrtbread Cookies Filled with Caramel Buttercream:
- Have the buttercream frosting made for the filling. You will have extra fillijg. Use the fillinhg for another item or this cookie recipe can be doubled.
- Make Cookies
- Preheat the oven to 350. Line cookie sheets with parchment paper
- In a bowl whisk together flour, salt and cocoa powder
- In a large bowl beat butter, sugar and vanilla until light and fluffy
- Beat in flour mixture until a dough forms. Chill dough if it's to sticky to work with
- Roll into 1 1/2 inch balls
- Roll each ball in granulated sugar
- Place on prepared pans and press a center indentation with ypur thumb. Bake for about 15 to 18 minutes until the top of the cookie appears dry. Gently press the end of a wooden spoon into each indentation to enlarge it if needed. Cool om wire racks
- Fill each cookie center with the caramel buttercream
- Top each cookie with gratesd milk chocolate and a few flakes of salt
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