Wednesday, February 2, 2011

Chocolate Shortbread cookies

1 stick of unsalted butter, softened
1/2 cup of sugar
1 teaspoon of vanilla extract - optional
1 large egg
1 1/2 cup of all-purpose flour
1/3 cup of cocoa powder - unsweetened
1/2 teaspoon baking soda - optional (for fluffy cookies)
A pinch of salt

Mix the butter. egg and vanilla extract. Add the dry ingredients and mix into a dough. Roll into a log, cover with plastic wrap and refrigerate for 30 mins.

Preheat the oven to 350F
Line a baking tray with parchment paper of spray with oil

Remove the log from the fridge and cut into slices (1/4 inch)
Place the cookie slices on the tray with space between them (typically 12 per tray)

Bake for 12-15 minutes.
Note: The cookies must not change color, they will just look matted (not shiny).

Store in an airtight container.

Note: For vanilla cookies, use 1/3 cup sugar and remove the cocoa powder, add 1 tbsp vanilla extract.
Note 2: You can sprinkle colored sugar or confetti on the cookies to make them fancy

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