Chocolate Shortbread II

In 'The King Arthur Flour Cookie Companion'

• Ready In: 1 hr 10 mins
• Yields: 24 shortbread wedges

Ingredients

• 1  cup unsalted butter
• 1  teaspoon salt
• 1  cup sugar
• 1  teaspoon vanilla extract
• 1⁄3 cup  dutch process cocoa
• 1⁄2 teaspoon baking powder
• 1 3⁄4 cups unbleached all-purpose flour

Directions

1. Preheat the oven to 300°; lightly grease two 9-inch round cake pans.
2. In a medium bowl, cream together the butter, salt, sugar, and vanilla, then beat in the cocoa, baking powder, and flour.
3. Divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.
4. Prick the dough with a fork in an attractive pattern.
5. Bake the shortbread for 35-40 minutes, until it appears done around the edges.
6. Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
7. Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
8. Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm).
9. Transfer the wedges to a rack to cool.