Chocolate Shortbread Cookies Recipe

How to make it

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• 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.