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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I'm loving how easy this shortbread is, and how chocolaty it is of course. Only a few ingredients, and a great turn out Ingredients:
8 tablespoons, (one stick), unsalted butter, room temperature |
3/4 cup all purpose flour |
1/2 cup confectioners sugar |
3 tablespoons unsweetened cocoa powder |
Directions:
1. Preheat oven to 300
2. With an electric mixer, beat butter until creamy.
3. Add flour, sugar, and cocoa; mix just until combined. (If dough is too soft to handle, chill in the refrigerator for 10 minutes)
4. Pat dough into an 8-inch round cake pan; press edges down with the tines of a floured fork.
5. Bake until firm; 30 minutes.
6. Score into eight wedges and cool completely.
7. Turn out of pan, and break wedges apart.
8. This can be stored in an airtight container at room temperature for up to 3 days
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