Chocolate Shortbread Cookies

Great cookies for the Holidays. Chocolatey and not too sweet. Delicious quick recipe with few ingredients. Easy to put together for unexpected guests. Chocolate shortbread keeps well but let me warn you, they’ll go fast. You can also personalize by adding your favorite nuts, candy bits or mini chips. Amazing without any addition, my preference. The cocoa used makes a difference. So, use a cocoa product you love. No skimping is my thought.

Recipe

Preheat oven to 325 degrees F.
Use a nonstick cookie sheet or a parchment covered cookie sheet for best results.
Makes about 2 dozen.

1 3/4 Cup all purpose flour
4 Tablespoons dutch processed unsweetened cocoa
1/2 scant teaspoon salt
1 Cup room temperature butter
3/4 Cup powdered sugar (more for sprinkling)
1 Teaspoon best vanilla
Optional: 1/2 Cup nuts or morsels (keep small)

Whisk together the first three ingredients and set aside.

In a large mixing bowl cream butter with powdered sugar and vanilla until smooth & light.

Slowly add the flour/cocoa mixture to the creamed butter until just mixed through.

If you are adding nuts or bits add up to 1/2 cup. Keep the morsels small. Fold in.

Form the dough into 1 inch balls. Place onto cookie sheet. Press tops with fork to flatten slightly. These do not spread significantly. You should be able to position a dozen on a standard size sheet.

Bake about 15 minutes or until set. Remove from oven. Let cool before removing. Sprinkle with powdered sugar-optional.

If you are into peppermint, crushed peppermint candies can be sprinkled over cookies. This should be done when the cookies are just removed from the oven. Skip the powdered sugar sprinkle.