Print Recipe

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


  1. Heat oven to 300 degrees F.
  2. In small bowl, combine flour and cocoa; set aside.
  3. In large mixer bowl, beat butter, confectioners' sugar and vanilla extract until creamy. Gradually blend in flour mixture.
  4. 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.
  5. Bake for 20 minutes or just until firm.
  6. Let stand on cookie sheets 2 minutes.
  7. Remove from cookie sheets; cool completely.

Makes about 2 dozen cookies

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