Cocoa Shortbread 2 cups all-purpose flour 1/2 cup cocoa 1 cup butter, softened 1 cup sifted confectioners’ sugar 1 1/2 teaspoons vanilla extract
Preheat oven to 300 degrees F.
In small bowl, combine flour and cocoa; set aside.
In large mixer bowl, beat butter, confectioners' sugar and vanilla extract until creamy. Gradually blend in flour mixture.
On lightly floured board, roll dough 1/2 inch thick; cut into 2 x 1-inch strips. With fork, pierce surface. Place on ungreased cookie sheets. Bake 20 minutes or just until firm. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool completely.
