Chocolate Shortbread CookiesFrom midgelet 6 years ago
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.
The Cookmidgelet Eastern, USA
The Rating4 people
love shortbread cookies thanks high5momo_55grandma in Mountianview loved it
looks real good!herby in Albany loved it
I am a shortbread freak... thanks, midge!
Lorrainelacrenshaw in Horsham loved it
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