Welcome! As promised, I’m including my recipe for Chocolate Shortbread. If you missed the post in the tavern for Lemon Shortbread, click here to enter.
I love chocolate and this shortbread doesn’t last long in my home. It’s great alone or with a scoop of vanilla ice cream.
½ cup butter, softened
1 ½ tablespoons cocoa powder
½ cup powdered sugar
½ teaspoon vanilla
1 cup unsifted flour
Preheat oven to 325 degrees.
Cream the butter until it is light. Mix in the powdered sugar, cocoa, and vanilla. Now mix in flour until just combined. Place dough on board and knead until smooth. Spray your shortbread pan (If you don’t have a ceramic shortbread pan, you can use a round can pan).
Firmly press the dough into your pan. Prick the entire surface with a fork, and bake the shortbread for 30-35 minutes, or until lightly browned. Let the shortbread cool in its pan for about 10 minutes. Loosen the edges with a knife and flip the pan over onto a wooden cutting board. Cut the shortbread into serving pieces while it is still warm.
There are only a few more days to enter this blog hop! If you haven’t had a chance, click here to start with mine first!