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Thursday, July 15, 2010

Chocolate Shortbread

Chocolate Shortbread

1 cup butter, softened
1/3 cup unsweetened cocoa
2/3 cup confectioners' sugar
Dash of Salt
1 1/2 cups flour

In a large bowl, cream the butter until light and fluffy. Blend in the remaining ingredients. Cover and refrigerate for one hour. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 300 for about 20 minutes or until the cookies are set. Remove to wire racks to cool. Makes about 4 dozen cookies

Taste Of Home - Katherine Both

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