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Dark Chocolate Shortbread Cookies Recipe

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This recipe for Dark Chocolate Shortbread Cookies is from Blessed Be the Sugar Cats , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb unsalted butter, softened
1 cup powdered sugar
1/2 cup white sugar
1/4 cup packed dark brown sugar
2 tsp vanilla extract
3 1/2 cups unbleached flour
1 cup Dutch-process cocoa powder
1/2 tsp ground cinnamon
1/2 tsp salt
Directions:
Directions:
With an electric mixer, cream butter with white and brown sugar.

Add powdered sugar and beat on low until combined and then at a higher speed for a minute or so to fully incorporate it.

Add vanilla extract and mix until combined. Mix in 1 cup of flour, until just combined. Add another cup of flour and mix until combined.

Add the cocoa, cinnamon, and salt. Mix until combined.

Add the last 1 1/2 cup of flour and mix (by hand if necessary) until combined. Do not overwork as it will make dough tough.

Let dough chill for 30 minutes - 1 hour.

Preheat oven to 325 degrees.

Divide dough into quarters. On an ungreased cookie sheet pat the dough out into rectangles that are 3 inches wide and 3/8 inch thick making sure to leave several inches of empty space around each "log"

Depending on the size of your cookie sheets you will be able to fit 2-3 logs on each sheet.

Prick deeply all over with a fork and bake for 12 minutes.

Use a knife to cut logs in half width-wise and separate slightly.

Bake for an additional 12-15 minutes or until dough is firm to the touch.

Allow to cool for 5 minutes. Cut the logs into squares and allow to cool.

Extra dough can be stored wrapped tightly in plastic overnight or longer if necessary - allow to warm up on counter before baking.
Personal Notes:
Personal Notes:
Cookies can be kept tightly sealed in a container - although for how long is anybody's guess. In my house, they don't last long enough to test that.

 

 

 

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