|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 2g||7%|
|Total Sugars 7g|
|Vitamin C 0mg||0%|
|*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.|
Traditional shortbread is made with few ingredients and has a characteristic bite that is irresistible and delicious. Our buttery chocolate shortbread cookies are incredibly easy to make—you just need to add good quality cocoa to the basic shortbread formula. Ready in barely 30 minutes, this is a great afternoon treat to make with your kids or to have at hand for a surprise visitor or last-minute coffee with friends.
Roll the dough out and score into squares or wedges or shape the dough into small balls to make individual cookies. This cookie dough freezes well, so you can double the amounts and freeze half for another day.
Gather the ingredients.
Preheat oven to 325 F. In a mixing bowl or the bowl of a food processor fitted with a metal blade, combine the confectioners' sugar, flour, and cocoa powder. Mix well with a whisk or spoon if making the cookies by hand, or pulse the food processor a couple of times.
Cut the butter into the flour with a hand-held pastry blender or in the food processor until the mixture resembles fine crumbs.
Transfer the mixture into a bowl and knead by hand until the dough holds together. Do not overwork the dough.
Shape the dough into 2 flattened disks.
Pat or roll each disk of dough on an ungreased baking sheet to an 8-inch square or round shape. Score the dough using a pairing knife into square or rectangle shapes or wedges, but do not cut all the way through the dough.
Bake the cookies for about 20 to 25 minutes or until the dough is set and golden brown. Rotate the baking sheet about halfway through the cooking time for an even bake.
Cool briefly and cut the cookies along the score lines while still warm. Place the individual cookies on cooling racks and let cool off completely.
For Best Results With Your Shortbread
- Handle shortbread dough gently, briefly, and being mindful to 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 rimmed baking sheets upside down.
- Cool baking sheets before baking subsequent batches.
You may also 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 and bake as instructed.