Delicious shortbread cookies, but with a chocolaty taste.
- 2 sticks Softened Butter
- 1-⅓ cup Sugar
- 2 cups Flour
- 1 cup Cornstarch
- 3 Tablespoons Unsweetened Cocoa Powder
- 2 Tablespoons Softened Butter
Preparation Instructions
Preheat your oven to 325 degrees.
Cream the all the butter, the 2 sticks plus the 2 tblsp. of butter, and sugar together until it’s nice and fluffy.
In a separate bowl, combine the flour and cornstarch and cocoa powder, and mix until combined well.
Use a pastry cutter to incorporate dry ingredients into the butter/sugar mixture.
Form into a ball and wrap in plastic wrap, and then chill in the refrigerator for 20 minutes.
Lightly flour the surface, and roll your dough out to 1/3 or 1/4 of an inch thick. And use your cookie cutter to cut out the dough. Use your spatula to lift cookies onto the cookie sheet. **Or if you’re like me, after rolling out part of the dough and getting tired of cutting cute shapes, you can also form the cookies into small balls.
Arrange cookies onto baking sheet, and bake in an oven for 20 minutes.
Let them cool slightly before removing them from the sheet. **Or again, if you’re like me, devour one right away.
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