Chocolate Shortbread Recipe

Chocolate Shortbread

1/2 cup unsalted butter, softened
3/4 cup all-purpose flour
1/2 cup confectioners’ sugar
3 tablespoons cocoa

Preheat oven to 300 degrees. With an electric mixer, beat butter until creamy. Add flour, sugar, and cocoa; mix just until combined. (Chill dough in the refrigerator 10 minutes if it is too soft to handle.) Pat dough into an 8-inch round cake pan or 8-inch square pan; press edges down with the tines of a floured fork. Bake until firm, 30 minutes. Immediately cut into 8 wedges or 8 squares. Take out of pan; serve immediately or wait until cool and decorate.

NOTES: I’ve also used GF flour with this recipe; it turned out amazing. I like to use Dutch-processed cocoa with this recipe as I like the intense color and flavor. I’ve used this recipe for so many years I can’t remember where it came from.


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