chocolate shortbread (holiday cookies)
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
prep time
15 Min
cook time
30 Min
method
---
yield
Family & guests
Ingredients
- 1/2 cup butter
- 1-1/2 tablespoon cocoa powder
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 cup flour
How To Make chocolate shortbread (holiday cookies)
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Step 1Cream the butter. Cream in the powdered sugar,cocoa and the vanilla. Now work in the flour. -
Step 2Knead the dough on a unfloured board until snooth. Spray the pan-mold very lightly with a non-stick vegetable oil spray.
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Step 3Press 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!
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Step 4Let 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.
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Step 5Cut the shortbread into serving size pieces while still warm. * Let the pan cool before washing it. Serve on a holiday plate...and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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