Chocolate Shortbread

These cookies sure make your kitchen smell good while they are baking.  This recipe is from my Auntie Sharon who lives in British Columbia and she finds just the right day to make shortbread.  Sometimes a day of rain.  Up in British Columbia they have a bit more rain than we do in California so that means more shortbread for my aunt!

Chocolate Shortbread

2/3 cup icing sugar

1/2 cup cornstarch

1 cup flour

2 tablespoons cocoa

1 cup unsalted butter

1/2 teaspoon vanilla

1/4 teaspoon almond extract

Using a mixer, blend ingredients and mix well.  If dough is too soft, chill for 30 minutes.  Shape dough into one inch balls.  Place about 1 1/2 inches apart on ungreased cookie sheet.  Flatten, or criss-cross, with a lightly floured or sugared fork.  Bake in a 300 degree oven for 18 minutes.  Makes about three dozen cookies.

Sweet Notes:  Like the brownie recipe, the type of cocoa you use makes a difference.  Go for the good stuff or cocoa you like.

Credit:  Sharon Williams

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  1. Hi Meghan – Wow! Yet another winner! Will have to call then the rainy day shortbread! Your Christmas card arrived on Wed. Thanks. Zoe looks like she has ‘attitude’! Finished the last shortbread for now – next will be in SAN. Made some cheesie shortbread for an appie and they didnot turn out well. Think Scott has gained quite a bit of weight with all my disasters – burnt or otherwise! Am tidying the house today and getting things in a better order. Certainly have lots to do when I return, Will be a fresh start in the New Year. Tomorrow is packing – am perplexed about what clothes – winter or summer – to take. Will have to make a decision! Take care and enjoy your dinner party. Love to you both, Sharon

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