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1
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a small bowl; stir with a whisk.
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2
Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined; wrap in plastic wrap. Refrigerate 30 minutes.
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3
Preheat oven to 325u00b0.
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4
Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5-inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325u00b0 for 30 minutes or just until set. Cut shortbread into 24 pieces. Cool completely.
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5
You can also use grated orange rind in place of lemon. A little bit of cornstarch ensures a short texture in the cookies. Substitute 3 tablespoons cornstarch for the unsweetened cocoa. Add 1/2 teaspoon grated lemon rind to flour mixture. Knead dough lightly 4 times or just until smooth before chilling. Bake 30 minutes or just until set and edges are golden.
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6
CALORIES 74 (58% from fat); FAT 8g (sat 7g, mono 2g, poly 8g); PROTEIN 6g; CARB 5g; FIBER 2g; CHOL 6mg; IRON 3mg; SODIUM 42mg; CALC 2mg
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7
Using light brown sugar yields sweet treats with caramel notes. These double easily; just bake each batch separately for the best results.
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8
Use a total of 5 ounces all-purpose flour (about 1 1/4 cups), and substitute 3 tablespoons cornstarch for the cocoa. Omit powdered sugar and oil, and use 1/2 cup packed light brown sugar and 7 tablespoons butter (total), softened. Sprinkle dough with 1 1/2 teaspoons ice water; knead dough lightly 4 times or just until smooth. Bake for 25 minutes or just until set and edges are golden.
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9
CALORIES 74 (41% from fat); FAT 4g (sat 1g, mono 9g, poly 2g); PROTEIN 7g; CARB 4g; FIBER 2g; CHOL 9mg; IRON 4mg; SODIUM 50mg; CALC 6mg
