CHOCOLATE SCOTCH SHORTBREAD COOKIES2 cups sifted all-purpose flour
1/2 cup strained unsweetened cocoa powder, preferably Dutch process (such as Droste)
1 cup confectioners' sugar
1/4 tsp. salt
1/2 lb. (2 sticks) unsalted butter
1 tsp. vanilla extract
Adjust two racks to divide the oven into thirds and preheat to 300 degrees F.
TO PREPARE THE COOKIE DOUGH:To use a food processor: Fit with steel blade and place dry ingredients in bowl. Cut the cold butter into 1/2-inch slices over the dry ingredients. Add the vanilla. Cover and process until the ingredients hold together.
To use an electric mixer: Cream the butter in the large mixer bowl. Add the vanilla, sugar and salt and beat to mix. On low speed, add the flour and cocoa, scraping the bowl with a rubber spatula and beating only until the mixture holds together.
TO MAKE THE COOKIES:Form the dough into a ball and flatten slightly. Flour a board and rolling pin and roll the dough until it is 1/2 inch thick (no thinner) all over.
Use 1 1/2-inch cookie cutter. Before cutting each cookie, dip the cutter in flour and tap it to shake off excess. Cut the cookies as close to each other as possible. Place 1 inch apart on unbuttered cookie sheets. Press together dough scraps, reflour board and pin, and reroll dough to cut into more cookies.
Pierce each cookie in the middle with a fork. If the dough sticks to the fork, transfer sheets of cookies to refrigerator or freezer only until the dough becomes slightly firm. (If you let it freeze, the fork will crack the cookies.)
Bake for 20 to 30 minutes, checking first at 15 minutes, until cookies are firm to the touch. Watch carefully. Don't let them burn; they will be bitter. Cool on racks or paper towels. Cookies freeze well.
VARIATION:"You can add 1 tsp. dry instant espresso with the dry ingredients. Some say the chocolate flavor is more intense if you leave out the vanilla. I love any variation." - Debby Stock Kiefer
Adapted from:
Maida Heatter's Book of Great Chocolate DessertsSource: Debby Stock Kiefer, Beacon Journal
