• Shortbread keeps, layered between sheets of wax paper, in an airtight container at room temperature 1 week.
Recipe information
Total Time
1 hr
Yield
Makes 16 cookies
Ingredients
Preparation
Step 1
Blend butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough.
Step 2
Divide dough in half and pat out with floured fingertips into 2 (6- to 6 1/2-inch) rounds on an ungreased large baking sheet. Chill dough, uncovered, until firm, about 30 minutes.
Step 3
Preheat oven to 375°F while dough chills.
Step 4
Prick dough all over with fork and bake shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes. Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife. Transfer to rack to cool.
