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Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup butter
Preparation
Step 1
Preheat oven to 325°. In a medium bowl, combine flour, sugar, and cocoa powder. Using a pastry blender cut in butter until mixture resembles fine crumbs. Work mixture with your hands until it clings together (dough will be very dry to start). Shape into a smooth ball. On an ungreased cookie sheet, pat or roll into an 8-inch square. Score by lightly pressing a knife into dough to make 32 rectangles, each 2x1 inch; do not separate. Bake 20 to 25 minutes or until shortbread is firm in the center. While warm, cut into rectangles along scored lines. Cool on wire rack.