Chocolate Shortbread

Chocolate Shortbread (Adapted from Alice Medrich)

1 1/2 cups all-purpose flour
3 tablespoons dutch process cocoa
12 tablespoons unsalted butter, softened
6 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

*For Spicy Version
1/4 teaspoon ground cinnamon
scant 1/8 teaspoon ancho chili powder
scant 1/8 teaspoon fresh ground black pepper


In a small bowl, sift together flour and cocoa.

In a large mixing bowl, beat together butter, 6 tablespoons sugar, vanilla and salt until smooth - about one minute. Add the flour mixture and mix just until combined.

Scoop out dough and place in a 9" round baking pan lightly coated with nonstick spray. Evenly press dough into the pan and prick dough with a fork all over. Cover and place in the refrigerater for at least 2 hours.

Preheat the oven to 300

Bake until firm, about 60-70 minutes. Remove pan from the oven and run a thin sharp knife around the edge. Let cool for 5 to 10 minutes on a rack. Turn out onto a cutting board and cut into 16 pieces while still warm. Move pieces to a wire rack to cool completely.

*For the spicy version

Whisk the cinnamon, ancho and pepper into the flour mixture and continue on with the recipe as written.

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