Chocolate shortbread cookies

Yield: 24 servings

Measure Ingredient
2 \N Sticks unsalted butter softened slightly
½ cup Sugar
1½ cup Flour
½ cup Unsweetened cocoa powder
\N dash Salt

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:05 1. In medium bowl, beat together butter and sugar with an electric mixer on medium 30 secs. Add flour, cocoa, and salt. Beat at medium-low speed until dough comes together, about 2 to 3 mins. 2. On a floured board, roll dough out about ¼ inch thick.

With a lightly floured 2-inch star cookie cutter (or other desired shape), cut dough into cookies. Place 1 inch apart on ungreased or foil-lined cookie sheets. Refrigerate 1 hour it time allows. 3.

Preheat oven to 250 F. Bake cookies 45 mins, or until firm. Let cookies cool on pans 5 mins, then remove to racks to cool completely.

NOTE: The low cooking temperature is critical to success with these cookies.

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