Yummy Chocolate Shortbread |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is for a shortbread mold. Ingredients:
1/2 cup butter, room temperature |
1 1/2 tablespoons cocoa powder |
1/2 cup unsifted powdered sugar |
1/2 teaspoon vanilla |
1 cup unsifted flour |
Directions:
1. Cream the butter. Cream in the sugar, cocoa and the vanilla.
2. Now work in the flour.
3. Knead the dough on an unfloured board until it is nice and smooth.
4. Spray the shortbread pan very lightly with a non stick veggie spray.
5. Firmily press the dough in the shortbread pan.
6. Prick the entire surface with a fork, and bake the shortbread right in the pan.
7. Bake at 325 degrees for about 30-35 minutes.
8. Don't let the edges get too dark.
9. Let the shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
10. If the shortbread does not come right out, tap one edge of the pan.
11. Cut the shortbread into serving pieces while it is still warm.
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