Mini chocolate chips and crushed candy canes for decorating
Founders and Farmers Shortbread Cookies
How to make it
Mix the instant coffee with the hot water and let cool to room temperature.
Using a stand mixer with the paddle attachment, beat butter till light and fluffy.
Add coffee and peppermint extract, mix until fully incorporated.
Sift the powdered sugar and cocoa together, add powdered sugar and cocoa mixture ½ cup at a time until fully combined, scraping down the sides as needed.
Add 2 tablespoons of milk, if buttercream is too thick add the remaining tbsp. of milk.
Either use an offset spatula or piping bag and spread the filling onto one premade shortbread cookie, sandwich together with another cookie.
If desired, roll the sandwich cookies in mini chocolate chips and/or crushed candy canes.
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½ cup butter (room temp)
1tsp instant coffee or espresso
1 tbsp hot water
2 tbsp cocoa powder
1 tsp Peppermint extract
2-3tbsp milk
2 cups powdered sugar
Mini chocolate chips and crushed candy canes for decorating
