Dark Chocolate Shortbread Cookies Recipe
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Category: |
Category: |
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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
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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. |
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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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