German Chocolate Shortbread Cookies

I don’t think there is a better dessert known to man than a homemade German Chocolate Cake. And there isn’t a person this side of glory that makes a better one than Juanita Young…my “Gaga”. I have so many childhood memories of my grandmother’s amazing meals and confections and many of them I now have made for my own family. One of my favorites is her German Chocolate Cake. It’s tried and true and it is the same cake I sell to my customers. It’s a true labor of love and I didn’t realize why she didn’t make it all of the time until I started making them. Whew! It is WORK. Gaga will be 82 years young this weekend and even though I’m miles and miles away she was on my mind and heart so I made these cookies. There are a few steps that may take some time but they can be done simultaneously. You can make the frosting while the cookies are chilling and baking. They aren’t as good as her German Chocolate Cake but I will be honest with you…They’re pretty close. I think she would be proud of me. Happy birthday Gaga! I love you!

German Chocolate Shortbread Cookies
Makes 2 Dozen Cookies

Ingredients:
2 Sticks of Unsalted Butter, softened
1/2c. Powdered Sugar, sifted
1Tbsp. Vanilla Extract
1/2tsp. Salt
1 1/4c. All purpose Flour, sifted

1. Mix the butter and sugar together until combined. Add salt and vanilla. Gradually add in flour until combined. Do not overmix. The dough should be really soft. 2. Roll the dough into a log. You can make two small ones if it’s easier to manage. Roll the log in parchment paper or plastic wrap and freeze for 30 minutes.

3. Preheat oven to 350. Remove dough from freezer and cut into slices. 4. Line the cookies on a parchment covered sheet pan. Poke a few holes in the top with a fork. (This is called docking, so the dough doesn’t rise in the middle.) Bake for 15 minutes or until light golden. Cocoa Frosting
1/2 Stick of Butter, softened
1 1/2c. Powdered Sugar
1/4 c. Cocoa Powder
1/4c. Heavy Cream
1/2t. Vanilla or Coconut Extract

1. Mix all ingredients together in a bowl until combined.

2. Place frosting in piping bag or plastic bag and refrigerate until cookies have cooled.

3. Using a plain tip, pipe chocolate in a circle around each cookie. Let them harden in the refrigerator while you make the coconut frosting. This will act as a “dam” to hold in the topping. For the Coconut Pecan Frosting I used this Kraft recipe and just scaled to make half of the needed batch. I’ve made it several times and it is delicious! Assembly: Fill each cookie with a teaspoon of Coconut Frosting. Refrigerate for thirty minutes. Enjoy! **They will keep best in an airtight container in the refrigerator. Also the Shortbread is fantastic by itself! If you just want plain shortbread.**

M.W.A.H.,

Mandi

What was your favorite childhood dessert?