Eight Layer Shortbread Slices

Name: Eight Layer Shortbread Slices
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 36 serving(s)
Ingredients: 2 1/4 cups flour; 1/2 cup cornstarch; 1 1/4 cups butter or 1 1/4 cups margarine, room temperature; 1 cup confectioners' sugar; 2 teaspoons vanilla; 1/4 cup unsweetened cocoa powder; 1 egg white

Submitted by Nancy Van Ess

"Eight Layer Shortbread Slices"

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Ready In:: 2hrs 30mins
Ingredients:: 7
Serves:: 36

ingredients

2 ¹⁄₄ cups flour
¹⁄₂ cup cornstarch
1 ¹⁄₄ cups butter or 1 1/4 cups margarine, room temperature
1 cup confectioners' sugar
2 teaspoons vanilla
¹⁄₄ cup unsweetened cocoa powder
1 egg white

directions

Sift together flour and cornstarch onto a sheet of waxed paper. Set aside.
Beat butter and confectioners' sugar in a medium bowl until blended.
Stir in vanilla.
Gradually beat in flour mixture to make soft dough.
Divide dough in half.
Knead cocoa powder into 1/2 of dough in bowl.
Flatten both doughs; wrap separately in plastic wrap or waxed paper.
Chill 1 hour or until easy to handle.
Roll each batch of dough between 2 sheets of wax paper into 10" square.
Push sides in to make absolutely even, using ruler or long-bladed knife.
If dough becomes too soft or sticky, refrigerate on cookie sheet.
Remove top sheet of wax paper from nonchocolate dough; brush top with egg white.
Remove paper from top of chocolate dough; invert onto nonchocolate dough, matching sides up exactly.
Peel off remaining sheet of wax paper.
Cut into 4 equal strips, each 10 x 2 1/3".
Brush lightly with egg white.
Stack dough strips neatly to make 8 alternating layers.
Wrap stack in plastic wrap.
Chill several hours or overnight.
Dough can be refrigerated for up to 1 week.
Preheat oven to 375 degrees Fahrenheit.
Cut dough crosswise into slices slightly less than 1/4" thick.
Place slices on cookie sheets 1" apart.
Bake 10 minutes.
Transfer cookies to wire rack to cool completely.
Store cookies in tightly covered containers in cool, dry place.