Chocolate Shortbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 tbsp unsalted butter (1 stick)3/4 cup all purpose flour (spooned and leveled)1/2 cup confectioner's sugar3 tbsp unsweetened cocoa powder
1. Preheat oven to 300. With an electric mixer beat butter until creamy. Add flour, sugar and cocoa; mix until just combined. (Chill dough in the refrigerator 10 minute if it is too soft to handle,
2. Pat dough into an 8-inch round cake pan, press edges down with the tines of a floured fork. Bake until firm, 30 minutes. Immediately score into eight wedges; cool completely. Turn out of pan; break wedges apart. Shortbread can be stored in an airtight container at room temperature for up to 3 days.
Number of Servings: 8
Recipe submitted by SparkPeople user FROGTOESTOO.
2. Pat dough into an 8-inch round cake pan, press edges down with the tines of a floured fork. Bake until firm, 30 minutes. Immediately score into eight wedges; cool completely. Turn out of pan; break wedges apart. Shortbread can be stored in an airtight container at room temperature for up to 3 days.
Number of Servings: 8
Recipe submitted by SparkPeople user FROGTOESTOO.
Nutritional Info Amount Per Serving
- Calories: 177.2
- Total Fat: 11.8 g
- Cholesterol: 31.3 mg
- Sodium: 2.0 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 0.5 g
- Protein: 1.5 g