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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 36 |
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Honestly, what could be better than chocolate and shortbread in one cookie?? The original recipe called for the cookies to be rolled in balls then flattened (I have included those instructions below). HOWEVER, I have always used my cookie press to make spritz cookies out of these (the baking time needed some tweaking, so please see the seperate instruction if your wish to do spritz cookies as well). I can only hope you enjoy these as much as I do Ingredients:
1 cup butter |
3/4 cup icing sugar (confectioners') |
1 1/2 cups flour |
1 pinch salt (3 grains) |
1/3 cup cocoa |
Directions:
1. Preheat oven to 300 degrees F. Soften butter to room temperature.
2. Cream butter until soft and fluffy. Beat in icing sugar.
3. Stir in flour, salt, and cocoa, and mix well. If very soft, chill in refrigerator for 1/2 hour.
4. For ORIGINAL Recipe:
5. Shape into 1 inch balls and place on an ungreased cookie sheet about 2 inches apart. Flatten balls with a fork. Bake for 20 - 25 minutes. Remove from oven, cool slightly and remove from pan.
6. For use with COOKIE PRESS:
7. Using a cookie press, spritz the dough about 2 inches apart onto an ungreased cookie sheet (NOTE: the dough will probably feel softer than regular shortbread dough, but this is normal and it will work good). Bake for 15 - 18 minutes. Remove from oven, cook slightly and remove from pan.
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