Chocolate Shortbread Cookies

  1. 2 cups flour
  2. ½ cup unsweetened Dutch cocoa powder
  3. 1 cup confectioners’ sugar
  4. ¼ teaspoon salt
  5. ½ pound (2 sticks) unsalted butter, at room temperature
  6. 1 teaspoon vanilla

Sift flour and cocoa powder together in a large bowl. In the bowl of a stand mixer, cream the butter until light and fluffy. Add the vanilla, sugar and salt and mix in well. On low speed add the flour mixture in batches until just combined, stopping to scrape down the sides of the bowl with a rubber spatula as necessary.

Divide the dough in half. Roll each portion out into a log that’s approximately 10 inches long with a 1 ½ inch diameter. Wrap tightly in plastic wrap and refrigerate until ready to bake.

When ready to bake: heat oven to 300 degrees. Slice each roll into ½ inch cookies and prick once with the tines of a fork. Bake for 16-18 minutes and let cool completely before enjoying.