Stamped Chocolate Shortbread

"I learned about Mid-Autumn Festival and mooncakes wayyy back in my last life — I spent a lot of time in Hong Kong when I was in the apparel business. The festival, which starts tomorrow, celebrates the harvest, and is a time for reunion & celebration. 🥮🥮🥮 Here I used a mooncake mold/stamp with my chocolate shortbread recipe, which is linked in my @lucky_bites profile. The mooncake mold is in my Amazon shop, linked on every page of my site. 🥮🥮🥮 After mixing up the dough, refrigerate it for about 45 minutes, until well chilled but not hard. Have a shallow bowl ready with a little powdered sugar. Break off pieces of dough and roll into 1” balls. Coat mooncake stamp surface in powdered sugar, & dip one side of each dough ball in the sugar. This will prevent the dough from sticking to the stamp. Press dough ball into mold with sugar-coated side down. turn mold upside down and place on lined baking sheet. With mold sitting on baking sheet, Press plunger down so it stamps the dough. Lift mold off pan & press plunger again, releasing cookie. Continue with balance of dough, re-coating stamp with powdered sugar as needed. cookies should be at least 1” apart on baking sheet. 🥮🥮🥮 While cookies are baking, mix up a glaze of 1 cup powdered sugar (with 1 tsp meringue powder, optional). add water little by little, mixing after each addition — It should be the consistency of maple syrup. After baking, let cookies cool slightly so tops harden. While they are still warm, brush on the glaze. The heat from the cookies will cause the glaze to melt a little & result in a shiny, translucent look, allowing the texture to show through nicely. Let cookies cool and glaze harden completely before storing in an airtight container. #luckybites 🥮 🥮 🥮"