Chocolate Shortbread Cookies
Source of Recipe
Minutemeals.com
Recipe Introduction
This dough can be made up to 2 days in advance, wrapped well in plastic wrap, and stored in the refrigerator.
List of Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- large pinch of salt
- 2 1/2 sticks (1 cup 4 T) butter, softened
- 1 1/4 cups confectioner's sugar, sifted
- 1 1/2 tsp vanilla extract
Instructions
- Into large bowl, sift together 2 cups flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, and salt.
- In large bowl, with electric mixer, beat 2 1/2 sticks butter until fluffy, add 1 1/4 cups confectioner's sugar, a little at a time, beating, and beat 2 minutes. Beat in vanilla. In 2 batches, on low speed, beat in flour mixture, beating after each addition, until just combined. Transfer dough to large sheet of waxed paper, cover with another sheet of waxed paper, and roll out 1/3" thick. Chill sheet of dough on baking sheet 2 hours, or until firm.
- Preheat oven to 325 degrees. Line baking sheets with parchment paper.
- Remove top sheet of waxed paper from dough. With 2 1/2" round cutter, cut out cookies; arrange 2" apart on baking sheets. Bake 16 to 18 minutes, or until set. With spatula, transfer cookies to rack to cool. Gather scraps into ball, chill dough ball, and cut out and bake cookies as directed. Store in airtight containers.
Final Comments
Makes about 4 dozen cookies.
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