|½ cup||Powdered sugar|
|⅓ cup||Unsweetened cocoa powder, prefer dutch|
|1 teaspoon||Vanilla extract|
|2 teaspoons||Orange zest; grated (optional)|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:47 1. Preheat oven to 325 F. In a medium bowl, beat together butter, powdered sugar, cocoa, and salt with an electric mixer on medium about 1 min, until well blended. Beat in vanilla, flour, and orange zest until well blended. Mixture will be slightly crumbly. 2. Turn dough into an ungreased 9-inch springform pan. Pat evenly and firmly over bottom of pan, pressing bits of dough together. Using a knife, score dough into 10 to 12 wedges, cutting about ¾ of the way through the dough. Press times of fork against outside edges of dough to create a decorative rim. Prick dough all over with fork. 3. Bake 30 to 32 mins, or until shortbread is set and feels almost firm to touch. Shortbread should not brown. Let cool in pan 5 to 10 mins, then cut through marked wedges. Let cool completely before removing sides of pan. Note: Have made shortbread using pie tins. Should work with this recipe also.
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