Dark chocolate shortbread cookies that are melt in your mouth good.
Course Dessert
Keyword cookie, sugar cookies
Cook Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 1dozen
Calories 238kcal
Author Cheri Liefeld
Ingredients
1 1/2Cflour
1/2Cunsweetened cocoa*
1/4tspcoarse salt
1/2pound2 sticks unsalted butterroom temperature
1/2Cgranulated sugar
Instructions
In a small bowl, sift flour and cocoa together. Add coarse salt and set aside.
With an electric mixer beat butter on medium speed for 3 to 5 minutes until fluffy. Add sugar and continue to beat until very light in color, about 2 minutes more. Add the flour and cocoa mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
On a sheet of wax paper, pat and form the dough into a log about 12 to 14 inches long and 1 to 1 1/2 inches in diameter. If you want a square or rectangular cookie rather than round, flatten each side of the log as you roll it up in the wax paper. Chill until firm, at least 1 hour.
Preheat oven to 325 degrees.
Line a cookie sheet with parchment. Remove the wax paper from the dough and slice the log into 1/4 inch thick slices. Lay cookies on lined baking sheets. Bake until firm, 17 to 20 minutes. Cool completely on wire racks. Can be stored in an airtight container for 3 to 4 weeks.