Chocolate Shortbread Cookies

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

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. I just spread a small amount on the cookies. You can also use a buttercream frosting to make them sandwich cookies. Makes 2-3 dozen, depending on the size.