Chocolate Shortbread Cookies

Chocolate Shortbread Cookies 1/2 lb unsalted butter at room temp (2 sticks) 1 cup powdered sugar 1 teaspoon pure vanilla extract 2/3 cup Hershy’s Special Dark cocoa powder 1 1/2 cups all purpose white flour 1 teaspoon kosher salt scant In a stand mixer, cream the softened butter with the paddle attachment until smooth. Add the sugar and beat until fluffy. Add in the vanilla and mix. Slowly add in the cocoa. Mix and scrape down the sides of the bowl, as needed. Add salt and mix. Slowly add the flour and mix until incorporated. Take care to not over mix. Put half of the dough on a piece of parchment paper. Lay another piece of parchment on top. Use a rolling pin to flatten evenly to 1/4 inch thick. Repeat these same steps with the other half of the dough using two new sheets of parchment paper. Place both slabs of rolled out dough, still inside of the parchment paper, on a baking sheet and pop in the fridge for at least 1 hour. Preheat the oven to 350 degrees. Line your cookie sheets with silicone mats. Cut the cookies with whatever cookie cutters you like & place evenly spaced apart on the prepared cookie sheets. Bake cookies for 10-12 min, rotating pans halfway through. Let sit on baking sheets 5 minutes before transferring to a cooling rack. Let cool completely before decorating. Notes Prepared dough should chill at least one hour but will be fine, covered, in the fridge for up to 3 days before baking. Wrapped tightly, the dough will freeze well for up to a month. Makes approximately 24-30 cookies but it’ll depend on the size of your cookie cutters. If your dough gets warm while cutting out the cookies, stick the cookie sheets in the fridge for up to a half hour to firm up. It’s easier to work with chilled.