Totally Chocolate Cookbook by Helene Siegel

Author:Helene Siegel [Siegel, Helene]
Language: eng
Format: epub
ISBN: 978-0-8041-5306-5
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2014-07-08T16:00:00+00:00

Preheat oven to 350 degrees F.

Beat butter at low speed on electric mixer until smooth and fluffy. Add sugar and vanilla and beat until smooth.

In another bowl, combine flour, cocoa, and salt. Toss and stir with a fork. Add to the butter mixture and mix just until combined.

Turn out onto well-floured board and lightly roll with floured pin to ¼-inch-thick circle. Cut into 2-inch circles (for “Faux Oreos” see this page) or other shapes and transfer to ungreased cookie sheets. Bake just until set, 18 to 20 minutes. Transfer to racks to cool. Reroll remaining dough scraps, handling as lightly as possible, and repeat until no dough remains.

NOTE: Shortbread dough can be patted into individual tart pans, decorated with pecan halves, and baked a bit longer for a delightful mini–landing pad for vanilla ice cream.

MAKES 24

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