|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These buttery chocolate shortbread cookies are incredibly delicious. Cocoa is added to the basic shortbread formula for the cookies, making them a chocolate lover's dream.
Roll the dough out and score into squares or wedges, or shape the dough into small balls to make individual cookies.
- 1/2 cup powdered sugar
- 2 cups all-purpose flour (9 ounces)
- 1/2 cup unsweetened cocoa powder
- 9 ounces butter (1 cup plus 2 tablespoons, room temperature)
Heat the oven to 325° F (165° C/Gas 3).
In a mixing bowl or the bowl of a food processor fitted with a metal blade, combine the powdered sugar, flour, and cocoa powder; blend well with a whisk or spoon.
Cut the butter in with a hand-held pastry blender or food processor until the mixture resembles fine crumbs. Transfer to a bowl and knead by hand until the dough holds together. Shape into two flattened disks.
The dough can be rolled out to make wedges or formed into individual cookies.
Pat or roll each disk of dough on an ungreased baking sheet to an 8-inch square or round shape. I roll them out on silicone baking mats and slide them onto the pan.Score the dough into square or rectangle shapes or wedges, but do not cut through.
Alternatively, shape the dough into small balls and flatten with a flat-bottom glass dipped in granulated sugar. Space about an inch apart on the ungreased baking sheet.
Bake for about 20 to 25 minutes, or until the cookies are set.
Cool briefly and then cut the cookies along the score lines while still warm. Cool completely on racks.
Handle shortbread dough gently and do not overmix.
Heavy, flat baking sheets are best for baking cookies. The rims on jelly roll pans can deflect the heat, resulting in uneven baking. Turn the rimmed baking sheet upside down.
Cool baking sheets before baking subsequent batches.
Rotate the baking sheet about halfway through the cooking time for an even bake.
If you use parchment paper, you can just slide the cookies, parchment and all, onto a rack to cool.
Cookie dough freezes well. Freeze half for another day or make a double batch.