Chocolate Shortbread
By á-43349
Ingredients
- Simple Icing:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup all-purpose flour
- 1/2 cup confectioners' sugar
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup confectioners' sugar
- 1 drop yellow or orange food coloring
- 1 teaspoon water
Details
Cooking time 75mins
Adapted from marthastewart.com
Preparation
Step 1
Preheat oven to 300 degrees.
With an electric mixer, beat butter until creamy.
Add flour, sugar, and cocoa; mix just until combined. (Chill dough in the refrigerator 10 minutes if it is too soft to handle.)
Pat dough into an 8-inch round cake pan; press edges down with the tines of a floured fork.
Bake until firm, 30 minutes.
Immediately score into eight wedges; cool completely.
Turn out of pan; break wedges apart.
Decorate with icing.
Simple Icing:
In a small bowl, whisk together 1/4 cup confectioners’ sugar, 1 drop yellow or orange food coloring, and 1 teaspoon water. (Icing should be spreadable but not too thick; add more water, 1 teaspoon at a time, as necessary.) Spread onto tips of shortbread. Let set, 15 minutes.
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