Wednesday, December 19, 2012

Chocolate shortbread

I've been making chocolate shortbread for years, but just recently I came up with a better recipe than what I was using before.  At least I think it is.  It's a variation on my mother's classic shortbread, which I'll reprint below:

Mom's Shortbread

1 lb butter
1 c sugar
1 t vanilla
Pinch of Salt
5 c flour

Cream butter and sugar together with electric beater until light and fluffy. Add salt, vanilla and flour slowly. Bake in a 9" x 13" glass dish at 275 degrees for an hour. When you remove from baking score in squares and sprinkle with sugar. 

To make the Chocolate Shortbread variety, make the following changes:
Add 1 c cocoa powder
Subtract 1/2 c flour

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