Chocolate Shortbread
Yield
6 servingsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
room temperature |
|
| 1 ½ | tablespoons |
cocoa powder
|
|
| ½ | cup |
powdered sugar
unsifted |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
room temperature |
|
| 23 | ml |
cocoa powder
|
|
| 118 | ml |
powdered sugar
unsifted |
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
Directions
Cream the butter until it is light.
Cream in the powdered sugar, cocoa and the vanilla Now work in the flour. Knead the dough on an unfloured board until nice and smooth. Spray the shortbread pan very lightly with non stick cooking spray. Firmly press the dough into the shortbread pan. Prick the entire surface wit h a fork. Bake the in the pan at 325 degrees for about 30 to 35 min, don't let the edges get too dark. Let the shortbread cool in it's pan, for about 10 minutes. Loosen the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut into serving pieces while it's still warm.
