Cocoa Shortbread Cookies

Cocoa shortbread is perfect to have on hand in case guests drop in for an unexpected visit because they taste much better a few days after they are baked. If you prefer a bitter-sweet taste, slightly cut down on the amount of confectioners’ sugar and use high quality baking cocoa.

All purpose flour,	1 cup
Some for rolling
Confectioners’ sugar,	½ cup
Some for dusting
Cocoa Powder,	¼ cup
Unsweetened
Salt	¼ tsp
Unsalted butter,	½ cup
Cold, small pieces
Pure Vanilla Extract	½ tsp

Preheat oven to 300 degrees Fahrenheit and line baking sheets with parchment paper.

Sift flour, confectioners’ sugar, cocoa powder, and salt together.

Add cold butter pieces and vanilla extract. Mix them together to form dough.

Roll dough out on a lightly floured surface to ¼ inch thick. Cut out any shapes that you like with cookie cutters or a sharp knife.

Transfer to prepared cookie sheets, spacing them about an inch apart.

Bake until firm to touch, between 20 – 25 minutes, rotating sheets halfway through. Let cocoa shortbread cool completely on wire racks.

Dust confectioners’ sugar on cookies, if desired, before serving. Store them in an airtight container.

Other Easy Shortbread Recipes