Everyone who tastes this comments it's a different way to dress up an old-time favorite. You can serve the cookies as appetizers or as a light dessert. We live in the country on an acreage. I enjoy all types of crafts, especially needlework and sewing. And, ever since I was 12, I've also liked cooking!
- 1 cup butter, softened
- 1-1/2 cups all-purpose flour
- 2/3 cup confectioners' sugar
- 1/3 cup baking cocoa
- Dash salt
- In a large bowl, beat butter until light and fluffy. Combine the remaining ingredients; gradually beat into the butter. Chill for 1 hour.
- Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 300° for 20 minutes or until set. Yield: about 4 dozen.
Originally published as Chocolate Shortbread in Country Woman November/December 1991, p33
Reviews for Chocolate Shortbread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Aug. 1, 2012
"My cookies looked exactly like the picture, but they crumbled very easily. Also, they had very little chocolate flavor, and I got maybe 2.5 dozen cookies out of this recipe."
Reviewed Jul. 13, 2010
"Just what I was looking for. Headed straight for the kitchen. Yummmmmm"