Shortbread is high on the list of cookie favorites and this past weekend I needed a cookie fix.
I love Dorie Greenspans World Peace cookies and have made them often. I wanted to try something a little different and decided on Maida Heatter's Chocolate Shortbread cookies.
It was a wonderful cookie but World Peace cookies by Dorie Greenspan still rule the world, in my opinion. I think it's the addition of chopped bittersweet chocolate that gives me that intense chocolate flavor that I need.
I used basic cocoa when I made the recipe, but should I make them again, I would buy a better cocoa to pump up the chocolate flavor. Please don't misunderstand, these were wonderful, shortbread-y cookies and if you don't need the intense chocolate flavor that I crave, you may love these. Everyone I served them to enjoyed them!
Chocolate Shortbread Cookies
Adapted from a Maida Heatter Recipe
Makes 25 to 30 cookies.
2 cups all-purpose flour, sifted then measured by scoop and level process
1/2 cup very best quality unsweetened cocoa powder you can find
1 cup confectioners'(powdered) sugar
1/4 teaspoon salt
2 sticks (1/2 pound) unsalted butter
1 teaspoon vanilla
Preheat oven to 300 degrees. Line a baking sheet with a silicone mat or parchment paper.
Cream butter. Add vanilla, sugar and salt and beat to mix. Add the flour and cocoa, and mix only until the dough holds together. Form the mixture into a ball, and flatten slightly.
Flour a pastry cloth or work surface and rub a little flour onto a rolling pin as well. Place the dough on the surface, turning it to coat both sides with flour. With the rolling pin, roll the dough into a square, 1/2 inch thick, using your hands to help shape it. A uniform thickness is important. Cut the dough into 1-1/2 inch squares. Using a fork, pierce the cookies 2-3 times.
Bake for 25 to 30 minutes.