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1 hours
Prep: 15 minutes
Cook: 35 minutes
254 calories per serving view nutrition facts
6 servings
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| 1/2 | cup | butter | room temperature |
| 1 1/2 | tablespoons | cocoa powder | |
| 1/2 | cup | powdered sugar | unsifted |
| 1/2 | teaspoon | vanilla extract | |
| 1 | cup | flour, all-purpose |
Cream the butter until it is light.
Cream in the powdered sugar, cocoa and the vanilla Now work in the flour.
Knead the dough on an unfloured board until nice and smooth.
Spray the shortbread pan very lightly with non stick cooking spray.
Firmly press the dough into the shortbread pan.
Prick the entire surface wit h a fork.
Bake the in the pan at 325 degrees for about 30-35 min, don't let the edges get too dark.
Let the shortbread cool in it's pan, for about 10 minutes.
Loosen the edges with a knife and flip the pan over onto a wooden cutting board.
If the shortbread does not come right out, tap one edge of the pan.
Cut into serving pieces while it's still warm.
| % Daily Value* | |
| Total Fat 16.0g | 24% |
| Saturated Fat 10.0g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 110mg | 5% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 1.0g | 4% |
| Sugars 10.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 9% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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