CHOCOLATE SHORTBREAD (holiday cookies)

Nancy J. Patrykus

By
@Finnjin

SCOTTISH SHORT BREAD....I think we all love short bread...This time I added cocoa.....It turned out not to sweet, but a very nice little cookie.
I am still have a ceramic shortbread baking pan from 1993. With the cocoa added, you are not able to see the impressions from the pan you would normally see,
they just do not show up....Sorry.
My little ice skating bear, don't seem to care!
He just keeps a twirling, when wound up...just like me!...LOL
Nancy 12/16/12


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Rating:

Comments:

Serves:

Family & guests

Prep:

15 Min

Cook:

30 Min

Ingredients

1/2 c
butter
1-1/2 Tbsp
cocoa powder
1/2 c
powdered sugar
1/2 tsp
vanilla
1 c
flour

Directions Step-By-Step

1
Cream the butter.
Cream in the powdered sugar,cocoa and the vanilla.
Now work in the flour.
2
Knead the dough on a unfloured board
until snooth.
Spray the pan-mold very lightly with a non-stick vegetable oil spray.
3
Press the dough firmly into the
short bread pan-mold.
Prick the entire surface with a fork.
Bake shortbread in a 325F.oven, for about 30-35 minutes.
Don't let the edges get to dark!
4
Let the shortbread cool in it's pan-mold for about 10 minutes before you loosen the edges with a knifeand flip the pan-mold over on to a wooden cutting board.
If the shortbread does not come right out, tap on the edge of the pan-mold.
5
Cut the shortbread into serving size pieces while still warm.
* Let the pan cool before washing it.
Serve on a holiday plate...and enjoy.

About this Recipe

Course/Dish: Cookies, Other Snacks
Hashtags: #holiday, #short, #Treats