Chocolate Shortbread Cookies

Chocolate shortbread cookies
Mitchell Feinberg
five_whole_stars
Click a Star to Rate This Recipe
Makes 26 cookies
preparation
15
minutes
cooking
160
minutes

Ingredients

2
cups
all-purpose flour, spooned and leveled, plus more for the work surface
1/2
cup
unsweetened cocoa powder
1/2
teaspoon
kosher salt
1
cup
(2 sticks) unsalted butter, at room temperature
1
cup
confectioners’ sugar
1/2
teaspoon
pure vanilla extract
coarse decorating or turbinado sugar, for sprinkling

Directions

  1. In a medium bowl, whisk together the flour, cocoa, and salt.
  2. Using an electric mixer, beat the butter and confectioners’ sugar on medium-high until fluffy; beat in the vanilla. Reduce speed to low and gradually mix in the flour mixture until just combined (do not overmix).
  3. On a lightly floured surface or piece of parchment paper, roll the dough out ¼ inch thick. With a 2-inch cookie cutter (preferably fluted), cut the dough into rounds, flouring the cutter and rerolling the scraps as necessary. Arrange 1 inch apart on parchment-lined baking sheets. Refrigerate on the baking sheets for at least 2 hours and up to 1 day.
  4. Heat oven to 350° F. Sprinkle the rounds generously with the coarse sugar and bake, rotating the sheets halfway through, until set, 20 to 22 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Sara Quessenberry
December 2010

Nutritional Information

  • Per Serving
  • Calories 124
  • Fat 7 g
  • Sat Fat 5 g
  • Cholesterol 19 mg
  • Sodium 39 mg
  • Protein 1 g
  • Carbohydrate 14 g
  • Sugar 6 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 6 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments