Chocolate Shortbread
List of Ingredients
Makes About 5-Dozen Cookies
2 cups Flour
1 1/4 cups Confectioner's Sugar
1/2 cup unsweetened Cocoa Powder
1 1/2 cups (3 sticks) Butter, softenedRecipe
Pre-heat oven to 325 degrees.Sift together the flour, one cup of sugar and the cocoa powder in a mixingbowl. Mix in the softened butter with an electric mixer or wooden spoonuntil smooth.Transfer dough to an ungreased jelly roll pan or a 15x11inch baking sheet. Press the cookie dough into the pan with your hands to form a smooth, even cookie.
Refrigerate the cookie dough in the pan for at least 10-minutes, then cutthe dough lengthwise into four strips. Cut the strips crosswise into 32 rectangular sections. Cut each rectangular section on an angle to create 2 cookie wedges from each section.
Bake for about 20-minutes, or until the top is dry. Remove the baking sheet to a wire rack and re-cut the cookies while still warm. Let cool completely, sift the remaining confectioner's sugar over the top of the cookies. Their flavor improves with time after being stored in an airtight container.
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