Chocolate Shortbread

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Calories: 72
Calories from fat: 60%
Fat: 4.8g
Saturated fat: 1.7g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 0.8g
Protein: 0.7g
Carbohydrate: 7g
Fiber: 0.3g
Cholesterol: 6mg
Iron: 0.3mg
Sodium: 42mg
Calcium: 2mg

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Ingredients

  • 4 1/2 ounces all-purpose flour (about 1 cup)
  • 3 tablespoons unsweetened premium dark cocoa
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 5 tablespoons butter, softened
  • 1/4 cup canola oil
  • Cooking spray

Preparation

Step 1

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a small bowl; stir with a whisk.
2. Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined; wrap in plastic wrap. Refrigerate 30 minutes.
3. Preheat oven to 325°.
4. Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5–inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 30 minutes or just until set. Cut shortbread into 24 pieces. Cool completely.


Lemon Shortbread: You can also use grated orange rind in place of lemon. A little bit of cornstarch ensures a short texture in the cookies. Substitute 3 tablespoons cornstarch for the unsweetened cocoa. Add 1/2 teaspoon grated lemon rind to flour mixture. Knead dough lightly 4 times or just until smooth before chilling. Bake 30 minutes or just until set and edges are golden.
CALORIES 74 (58% from fat); FAT 4.8g (sat 1.7g, mono 2g, poly 0.8g); PROTEIN 0.6g; CARB 7.5g; FIBER 0.2g; CHOL 6mg; IRON 0.3mg; SODIUM 42mg; CALC 2mg


Brown Sugar Shortbread: Using light brown sugar yields sweet treats with caramel notes. These double easily; just bake each batch separately for the best results.
Use a total of 5.5 ounces all-purpose flour (about 1 1/4 cups), and substitute 3 tablespoons cornstarch for the cocoa. Omit powdered sugar and oil, and use 1/2 cup packed light brown sugar and 7 tablespoons butter (total), softened. Sprinkle dough with 1 1/2 teaspoons ice water; knead dough lightly 4 times or just until smooth. Bake for 25 minutes or just until set and edges are golden.

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