Dark Chocolate Shortbread

From the December 2002 edition of Gourmet, it is recommended to be partnered with a vintage Port.

• Ready In: 1 hr 15 mins
• Yields: 16 cookies

Ingredients

• 1⁄2 cup unsalted butter, softened
• 1⁄4 cup  superfine sugar
• 1⁄2 teaspoon vanilla
• 1⁄8 teaspoon salt
• 3⁄4 cup all-purpose flour
• 1⁄4 cup  unsweetened dutch cocoa

Directions

1. Blend butter, sugar, vanilla, and salt in a bowl with a fork until well combined.
2. Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough.
3. Divide dough in half and pat out with floured fingertips into 2 rounds (approximately 6 inch) on an ungreased large baking sheet.
4. Chill dough, uncovered until firm, about 30 minutes.
5. Preheat oven to 375 degrees farenheit while dough chills.
6. Prick dough all over with fork and bake shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes.
7. Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife.
8. Transfer to rack to cool.
9. **Shortbread keeps in an airtight container at room temp for 1 week when layered between sheets of waxed paper.