Chocolate Shortbread Cookies

Photo by Patrina S.

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

30

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

30

servings

Ingredients

  • 2

    cups confectioners' sugar

  • 1/2

    cup Dutch process cocoa powder

  • 3 1/2

    cups all-purpose flour

  • 1/2

    teaspoon salt

  • 1 1/2

    cups unsalted butter, chilled and cubed

  • 1

    teaspoon vanilla extract

  • 2

    eggs

  • 1

    cup chopped semisweet chocolate

Directions

1.Preheat oven to 350 degrees F (175 degrees C). 2.In a large bowl, stir together the confectioners' sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together. 3.On a lightly floured surface, roll out dough to 1/4 inch thickness and cut into desired shapes using cookie cutters. If the dough is too sticky, chill for a little bit. Place cookies 2 inches apart onto an ungreased baking sheet. 4.Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. When cookies are completely cool, melt the chocolate over a double boiler or in the microwave. Stir frequently until smooth. Dip cookies or drizzle with the chocolate and place on waxed paper to set.

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