Chocolate Shortbread Cookie Ornaments

Method

1. Finely chop the dark chocolate and melt it in a double boiler over very low heat, making sure the water in the pan doesn’t come into contact with the chocolate. Let it cool until lukewarm.
   
2. Put the flour, the cold butter cut into pieces, and the salt in a food processor and pulse until the mixture looks sandy, then transfer it to a large bowl. Add the sugar and the melted chocolate.
   
3. Beat the egg yolks, then stir them into the mixture with a fork. Add the baking powder as well and knead quickly with very cold hands until the dough is smooth and free of lumps. Cover it with plastic wrap and let it rest in the refrigerator for about 30 minutes.
   
4. Take the dough out of the refrigerator and remove the plastic wrap. Lay a sheet of parchment paper on your work surface and place the dough on it. Lay another sheet of parchment paper on top of the dough.
5. Roll out the dough with a rolling pin to a thickness of about 1 cm, then cut out your cookies with a cookie cutter or an espresso cup. Use a straw to make a hole in each one for hanging.
   
6. Arrange the cookies on a baking sheet lined with parchment paper and bake in a preheated conventional oven at 180 °C (350 °F) for 13 minutes, or in a convection oven at 160 °C (325 °F) for 5 to 6 minutes. While the cookies bake, make the decorations with the fondant.
   
7. Once baked, take them out of the oven and let them cool for at least 2 to 3 minutes. Then transfer them to a wire rack for at least 15 minutes, or until they have cooled completely.
8. When they have cooled completely, decorate them with the fondant and thread the ribbon through the holes so you can hang your chocolate shortbread cookie ornaments on the tree. Finally, remember to download our App with exclusive content and fewer ads!