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Chocolate Short bread

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Why I Love This Recipe

Ingredients You'll Need

1 cup butter (use good-quality butter! it makes all the difference.)
3/4 cup sugar
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder


preheat oven to 300F.

cream together butter and sugar until light and fluffy.

sift together flour and cocoa, then blend into butter-sugar mixture, mixing until the dough holds together. refrigerate for a few minutes if the dough is too soft and sticky.

form into 1-inch balls and flatten into a parchment-lined and greased baking pan leaving 3 inch spaces in between.(cookies will expand)

bake for 30-35 minutes or until edges are firm. cool for 2-3 minutes in the pan before transferring to a wire rack to cool completely. keep in an air-tight container.

for plain shortbread:

omit cocoa powder and increase flour to 2 1/8 cups. (2 1/4 cups if dough is still "wet") optional: add 1-2 tsp vanilla extract into the butter-sugar mixture.

I like pressing black or white sesame seeds, poppyseeds, rolled oats or flaxseed on top before baking.

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