Ingredients
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1/4
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1/4
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1/2
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1/4
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1 - 2
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-
-
-
-
-
-
-
-
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Directions
Chocolate Shortbread, Always wondered about the name here — Where’s a recipe for longbread, anyway! Wherever the one is found, this particular recipe was located in the Taste of Home’s Chocolate Lover’s Cookbook, Vol 2, 2003!, used 2 tbs of chocolate and found that I needed to add 1/2 tsp of heavy cream to make the dough come together I also wrapped in plastic wrap and refrigerated for 30 minutes before baking I baked it in disk shape portioned for 8 and sprinkled with Ghirardelli mini chocolate chips YUM!, my dough turned out looking more like frosting help!
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Steps
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1
Done
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Preheat Oven to 300 Degrees F. |
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2
Done
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in a Mixing Bowl, Cream the Butter, Then Add Vanilla & Mix Well. |
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3
Done
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in Another Bowl, Whisk Together Flour, Sugar & Cocoa, Then Add to Creamed Mixture, Beating About 3 Minutes or Until Dough Holds Together. |
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4
Done
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Pat the Dough Into a 9-Inch by 4-Inch Rectangle, Then Cut Into 2-Inch by 1 1/2-Inch Strips. |
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5
Done
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Place Strips 1 Inch Apart on Ungreased Baking Sheets. |
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6
Done
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Prick Each Strip Several Times With a Fork. |
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7
Done
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Bake 20-25 Minutes or Until Set. |
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8
Done
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Set Sheets on Wire Rack(s) to Cool For 5 Minutes, Then Remove Shortbreat to Wire Rack(s) to Cool Completely. |
