Chocolate Shortbread
By dfallon
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Ingredients
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 3/4 cup all-purpose flour (spooned and leveled)
- 1/2 cup confectioners' sugar
- 3 tablespoons unsweetened cocoa powder
Details
Preparation
Step 1
Prep time: 15 minutes
Total time: 1 hour, 15 minutes
Preheat oven to 300.
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 8 wedges; cool completely.
Turn out of pan; break wedges apart. Shortbread can be stored in an airtight container at room temperature for up to 3 days.
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