Recipe courtesy of Wolfgang Puck
Chocolate Shortbread Footballs
- Yield: 12 small cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 340
- Total Fat
- 23
- Saturated Fat
- 14
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 19
- Protein
- 4
- Cholesterol
- 62
- Sodium
- 75
- Total: 1 hr 30 min
- Prep: 1 hr 15 min
- Cook: 15 min
Ingredients
1 cup unsalted butter
1/2 cup granulated sugar
1 1/2 cups sifted all-purpose flour
3/4 cup cocoa, sifted
Filling:
1 cup mascarpone
2 tablespoons confectioners' sugar
Royal icing:
1 cup sifted confectioners' sugar
1 tablespoon egg white or powdered egg white mixed according to package instructions*
Directions
- Cream together the butter and sugar for 5 minutes. Add the cocoa and flour and mix together well until it combines. Allow to rest for 1 hour, covered in plastic.
- Preheat oven to 350 degrees F.
- With a rolling pin, roll the dough to 1/4-inch thickness and with a cookie cutter shaped like a football, cut the dough into footballs. Place on parchment paper on cookie sheet and bake for 10 minutes. Turn the sheet and bake another 5 minutes. Allow to cool.
- Mix together the mascarpone and 2 tablespoons of confectioners' sugar until well blended. Spread a little of this mixture on 1 football and top with a second football to make a sandwich. Continue spreading the mixture until all cookies are used.
- To make the royal icing, combine the 1 cup of confectioners' sugar with the egg white. Mix until the consistency is very smooth. Pour icing into a piping bag fitted with a round #1 tip. Pipe a football lace design on the cookies. Let dry.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.