Chocolate Shortbread Hearts

I never met a shortbread cookie I didn’t like. These are no exception.  With the addition of cocoa, you end up with a cookie that has the traditional delicate texture of shortbread, with the added bonus of a rich, chocolate flavor.

They are great just plain, dusted with powdered sugar or, my favorite way, brushed with a little melted bittersweet chocolate.

Simple, tasty and a nice treat for the chocolate lovers you love.

Chocolate Shortbread

1 c. butter, room temperature

3/4 c. sugar

2 c. flour

1/3 c. cocoa

1/4 t. salt

8 oz. semi-sweet chocolate

Toppings: Optional, you can dust with powdered sugar or melt a little chocolate and spread over half of the cookies.

Beat together butter and sugar until well blended. Mix together dry ingredients and slowly beat into butter mixture, stirring it in at the end. Roll out dough about 1/4 inch thick and cut out with cookie cutters. Re-roll scraps and cut out the remaining dough. Place on an un-greased baking sheet and bake at 325 degrees until cookies are firm around the edges, about 20 minutes. Cool on baking sheet 5 minutes before transferring to a rack to cool.  Melt chocolate and dip cookies in it or use chocolate to hold 2 cookies together.