How to make it

  • In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy.
  • Add the sugar and beat until fluffy.
  • Add the vanilla, then beat in the cocoa on low speed.
  • Beat in the flour and salt; the dough will be very soft.
  • Divide the dough in half and place each half between 2 large sheets of parchment paper or plastic wrap.
  • Roll out the dough 1/4 inch thick and transfer to 2 baking sheets.
  • Refrigerate until firm, at least 30 minutes.
  • Preheat the oven to 350°.
  • Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment.
  • Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible.
  • Transfer the cookies to parchment paper–lined baking sheets and bake for about 14 minutes, or until firm.
  • Let cool on the baking sheets for 10 minutes, then, using a metal spatula, transfer the cookies to a rack to cool completely.
  • Reroll the scraps, and stamp out more cookies, chilling the scraps between batches.
  • Make Ahead The dough can be refrigerated for up to 3 days.
  • Yiled depends on size of cookies
  • For holidays use animal shapes, stars, snowman etc.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    love shortbread cookies thanks high5
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    " It was excellent "
    herby ate it and said...
    looks real good!
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    " It was excellent "
    lacrenshaw ate it and said...
    I am a shortbread freak... thanks, midge!
    Was this review helpful? Yes Flag

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