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LOCATION: Recipes >> Cookies Bar >> Shortbread 13

Print this Recipe    Shortbread 13

Chocolate Shortbread

1 cup butter, softened
1 egg yolk
1 tb vanilla extract
3/4 cup confectioner's sugar
2 1/2 cups flour, all-purpose, unsifted
1/4 cup cocoa powder
1/4 t salt
1/4 t ground cinnamon

In mixer bowl, cream butter for 2 minutes. Beat in egg yolk and
vanilla. Gradually add sugar and continue beating until smooth.
Combine flour, cocoa, salt and cinnamon. Gradually blend flour
mixture into butter mixture with hands or wooden spoon. Knead
mixture on a smooth, flat, unfloured surface (such as a countertop)
for 2 to 3 minutes, scraping with metal spatula. Dough will be
sticky but pliable. Spray Hartstone shortbread mold with vegetable
shortening. Press dough into mold. Bake at 325 degrees for about
45 minutes or until cake is slightly springy to the touch. Cool
in mold on rack. When cool, loosen around edges with metal spatula.
Carefully unmold onto serving plate. Cut into wedges. Makes one
shortbread.

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