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Homemade Chocolate Shortbread

This recipe has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. —Sarah Bueckert, Austin, Manitoba
  • Total Time
    Prep: 10 min. Bake: 20 min. + cooling
  • Makes
    about 1 dozen

Ingredients

  • 1/4 cup butter, softened
  • 1/4 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1 to 2 tablespoons baking cocoa

Directions

  • In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes.
  • Pat into a 9x4-in. rectangle. Cut into 2x1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork.
  • Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts
2 each: 127 calories, 8g fat (5g saturated fat), 20mg cholesterol, 77mg sodium, 13g carbohydrate (5g sugars, 0 fiber), 1g protein.
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