chocolate shortbread

And here’s another recipe from Cookies by Linda Collister!  You really can’t go wrong with shortbread.  I love shortbread.



Chocolate Shortbread
From Cookies by Linda Collister
3/4 cup sweet butter, room temperature
1/2 cup superfine or granulated sugar
1 2/3 cups all-purpose flour
1 1/2 oz unsweetened cocoa
pinch salt
extra sugar, cocoa, or confectioners sugar for sprinkling

Preheat oven to 350.
Beat the butter until creamy and light, add sugar and beat again until fluffy.
Sift the flour with the cocoa and salt.  Work the mixture together, then press into a greased 9-inch round cake pan.  Cover, then chill for 15 minutes.
Prick the dough and score into 12 sections.  Bake at 350 degrees for 15-20 minutes.  Do not let the shortbread brown as it will taste bitter.
Remove from the oven and sprinkle with sugar and cocoa or confectioners sugar.  Cut into sections along the marked lines, then cool before removing from the pan.
Store in an airtight container and eat within one week, or freeze for up to one month.