Chocolate Shortbread Cookies – a delicious recipe with Butter, Powdered Sugar, Flour, Salt, Cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 degrees F. Soften butter to room temperature.
2
Cream butter until soft and fluffy. Beat in icing sugar.
3
Stir in flour, salt, and cocoa, and mix well. If very soft, chill in the refrigerator for 1/2 hour.
4
For the ORIGINAL recipe:
5
Shape into 1-inch balls and place on an ungreased cookie sheet about 2 inches apart. Flatten balls with a fork. Bake for 20-25 minutes. Remove from the oven, cool slightly and remove from the pan.
6
For use with a COOKIE PRESS:
7
Using a cookie press, spritz the dough about 2 inches apart onto an ungreased cookie sheet (note: the dough will probably feel softer than regular shortbread dough, but this is normal and it will work well). Bake for 15-18 minutes. Remove from the oven, cook slightly and remove from the pan.
601
kcal
Calories
47
g
Fat
46
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup Butter, 3/4 cups Powdered Sugar (Icing Or Confectioners Sugar), 1-1/2 cup Flour, 1 pinch Salt, and more.
Yes, Chocolate Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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