DARK CHOCOLATE SHORTBREAD
Make and share this Dark Chocolate Shortbread recipe from Food.com.
Provided by LoriInIndiana
Categories Dessert
Time 1h15m
Yield 16 cookies
Number Of Ingredients 6
Steps:
- Blend butter, sugar, vanilla, and salt in a bowl with a fork until well combined.
- Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough.
- Divide dough in half and pat out with floured fingertips into 2 rounds (approximately 6 inch) on an ungreased large baking sheet.
- Chill dough, uncovered until firm, about 30 minutes.
- Preheat oven to 375 degrees farenheit while dough chills.
- Prick dough all over with fork and bake shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes.
- Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife.
- Transfer to rack to cool.
- **Shortbread keeps in an airtight container at room temp for 1 week when layered between sheets of waxed paper.
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