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Chocolate Shortbread

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“Always wondered about the name here -- Where's a recipe for longbread, anyway! Wherever the one is found, this particular recipe was located in the Taste of Home's Chocolate Lover's Cookbook, Vol 2, 2003!”
READY IN:
40mins
SERVES:
12
YIELD:
12 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees F.
  2. In a mixing bowl, cream the butter, then add vanilla & mix well.
  3. In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
  4. Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
  5. Place strips 1 inch apart on ungreased baking sheets.
  6. Prick each strip several times with a fork.
  7. Bake 20-25 minutes or until set.
  8. Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.

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