Chocolate Mousse Cake – Day One – Chocolate Shortbread Cookies
I’ve made these Chocolate Shortbread Cookies before on Pint Sized Baker. Today, I’ve made them so I could make them into a crust.
You’ve seen all those No-Bake desserts that use pre-made cookies as a crust, well, I’ve decided to make my own. So, after today, there is no more baking for my Chocolate Mousse Cake.
That’s right! A Mousse Cake!
I really wasn’t sure what else to call this. It’s not a cheesecake, or torte, or pie, or… uh… I don’t know. So Cake was the best I could come up with. We can debate what to call it later, but for now, it’s a cake.
Anyway, Shortbread cookies are a drier version of sugar cookies. For starters, there is no egg in shortbread. The butter fat is all that is used to bind the flour and sugar. There is also no levener. Shortbread won’t puff up while baking. In fact, if you are having an issue with your sugar cookies puffing up, omit the baking soda and powder from the recipe.
Since you are only relying on the butter for moisture, the batter will be a crumbly consistency. Think pie dough crumbles. Once you push it together, it should hold its shape and make it easy to roll or cut.
I used a Double Sided Crinkled Cookie Cutter
Prep time:
Cook time:
Total time:
- 2 cups powdered sugar
- 1½ cup butter
- 3 cups flour
- ¾ cup cocoa
- 2 teaspoons vanilla
- Preheat oven to 325 deg F.
- Beat butter and sugar on medium speed until smooth and fluffy. Gradually add in flour, cocoa and vanilla. Batter will be crumbly.
- Pour out half on to a large sheet of plastic wrap and use the wrap as a shield to press the batter together. Slowly press down the batter until it's flat and one solid disk. Continue using the plastic wrap as a shield and roll the dough to ½ inch thickness.
- Cut out 3 inch circles and bake for 11 - 13 minutes. The cookies should not darken.
- Remove from cookie sheet and cool on a wire rack.
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