Chocolate Shortbread Cookies

Ingredients

• 200 g butter (unsalted, softened to room temperature)
• 100 g icing sugar (powdered sugar, also called confectioners' sugar)
• 250 g all-purpose flour (sifted before use)
• 30 g cocoa powder (unsweetened, sifted with flour)

Instructions

1. Cream butter and icing sugar

   Place the softened butter and icing sugar in a mixing bowl and beat with a spoon or hand mixer until the mixture is smooth, light, and creamy.

   Time: PT5M

2. Incorporate dry ingredients

   Sift the all‑purpose flour and cocoa powder together, then add to the butter mixture. Mix until just combined; the dough will look slightly crumbly.

   Time: PT3M

3. Form and chill the dough

   Turn the dough onto a lightly floured surface, gently knead until it forms a smooth ball. Wrap the ball tightly in plastic wrap and refrigerate for 60 minutes.

   Time: PT65M

4. Roll and cut shapes

   Remove the chilled dough from the fridge, place it on a floured board, and roll to about ¼‑inch thickness. Use cookie cutters to cut desired shapes and place them on a parchment‑lined baking sheet.

   Time: PT10M

5. Preheat oven and chill cookies

   Preheat the oven to 320°F (160°C). While the oven heats, cover the cut cookies with plastic wrap and refrigerate for another 10 minutes.

   Time: PT12M

   Temperature: 320°F

6. Bake the cookies

   Place the chilled cookies on the middle rack and bake for 12‑15 minutes, until the edges are set but the tops are still pale.

   Time: PT13M

   Temperature: 320°F

7. Cool and store

   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Once cooled, store in an airtight container.

   Time: PT15M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

1 g