Thursday, 5 December 2013

Day 4: Rolled Chocolate Shortbread

Baked and decorated by Sue Aldred from our Middleton branch, these shortbreads are ready for the holidays! Stop by the Hantsport Library this afternoon to try them. 

Rolled Chocolate Shortbread - from the book  Company's Coming: Most Loved Cookies by Jean Pare

 1 cup butter (not margarine), softened
½ cup icing sugar
¼ cup cocoa, sifted if lumpy
1 ¾ cups all-purpose flour

Beat butter and icing sugar in large bowl until smooth. Add cocoa. Beat well.
Add flour in 2 additions. Knead dough in bowl if necessary to incorporate flour. Divide dough into 2 equal portions. Roll out each portion on lightly floured surface to ¼ inch thickness. Cut out shapes. Roll out scraps to cut more shapes. Arrange about 2 inches apart onto ungreased cookie sheets. Bake 325 for about 12 minutes. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Cool sheets between batches. Makes 3 dozen cookies.

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