Double-Chocolate Shortbread CookiesThe Life of the Party, Page 116
We don’t believe there is such a thing as too much chocolate, which is why we included these delectable cookies. As a part of a dessert tray or enjoyed with a cappuccino, they are a rich treat. They make a festive presentation when cut into shapes.
1 ½ cups flour
¼ cup cornstarch
¼ cup baking cocoa
¼ teaspoon salt
1 cup confectioners’ sugar
1 cup (2 sticks) unsalted butter, softened
½ teaspoon almond extract
¾ cup mini chocolate chips
Combine the flour, cornstarch, baking cocoa and salt in a bowl.
Shape the dough into a disk. Wrap in plastic wrap and chill until firm. Roll out ¼ inch thick on a lightly floured surface. TIP: Instead of making everything a mess with flour, I use two pieces of saran wrap with the dough in the middle. Then, use the roller on top so the dough does not touch the roller and stick. Pell back the saran wrap when you’re ready to use the cookie cutters.
Cut into rounds using a 2-inch round cookie cutter. Or use a festive shaped cookie cutter. Place about 1 inch apart on a parchment-lined cookie sheet. Bake at 325 degrees for 8 to 10 minutes or until set and firm to the touch. Cool on wire racks.