Chocolate Shortbread
Ingredients
- 1 C. all purpose flour
- ½ C. confectioners’ sugar
- 1/3 C. unsweetened cocoa powder
- 1 stick (1/2 C.) cold unsalted butter, cut in small pieces
- Garnish: confectioners’ sugar
Directions
Heat oven to 325 degrees. Stir flour, sugar and cocoa in a bowl to mix. Cut in butter with a pastry blender, or rub it in with fingers, until coarse crumbs form. Tip crumbs out into middle of ungreased cookie sheet. Press into an even round, 8 inches in diameter. Lightly score with a blunt knife in 12 wedges. Bake 25 to 30 minutes, until shortbread looks dry. Remove sheet to wire rack. Cut wedges all the way through. Cool completely and dust with confectioners’ sugar before removing from sheet.
Makes 12.
