Chocolate Shortbread

Chocolate Shortbread 1 c. butter, room temperature 3/4 c. sugar 2 c. flour 1/3 c. cocoa 1/4 t. salt 8 oz. semi-sweet chocolate Beat together butter and sugar until well blended. Mix together dry ingredients and slowly beat into butter mixture, stirring it in at the end. Roll out dough about 1/4 inch thick and cut out with cookie cutters. Re-roll scraps and cut out the remaining dough. Place on an un-greased baking sheet and bake at 325 degrees until cookies are firm around the edges, about 20 minutes. Cool on baking sheet 5 minutes before transferring to a rack to cool. Melt chocolate and dip cookies in it or use chocolate to hold 2 cookies together. You can also use a buttercream frosting to make them sandwich cookies. Makes 2-3 dozen, depending on the size.