Homemade Chocolate Shortbread
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
YIELD: 1 dozen.
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
Ingredients
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1/4 cup butter, softened
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1/4 teaspoon vanilla extract
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1/2 cup all-purpose flour
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1/4 cup confectioners' sugar
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1 to 2 tablespoons baking cocoa
Directions
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1.
Preheat oven to 300°. 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.
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2.
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.
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3.
Bake until set, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts
1 cookie: 64 calories, 4g fat (2g saturated fat), 10mg cholesterol, 31mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 1g protein.
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