Dark Chocolate Shortbread

Recipe by LoriInIndiana
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
YIELD: 16 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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