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.