Chocolate Shortbread

Photo by Michelle P.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 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

  • Simple Icing:

  • 1/4

    cup confectioners' sugar

  • 1

    drop yellow or orange food coloring

  • 1

    teaspoon water

Directions

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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