Chocolate Shortbread II

1. 1

   Preheat the oven to 300; lightly grease two 9-inch round cake pans.

2. 2

   In a medium bowl, cream together the butter, salt, sugar, and vanilla, then beat in the cocoa, baking powder, and flour.

3. 3

   Divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.

4. 4

   Prick the dough with a fork in an attractive pattern.

5. 5

   Bake the shortbread for 35-40 minutes, until it appears done around the edges.

6. 6

   Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.

7. 7

   Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.

8. 8

   Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm).

9. 9

   Transfer the wedges to a rack to cool.

No additional tips available.