Chocolate Shortbread Ii

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 cup unsalted butter
• 1 teaspoon salt
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/3 cup dutch process cocoa
• 1/2 teaspoon baking powder
• 1 3/4 cups unbleached all-purpose flour

Recipe

• 1 preheat the oven to 300°; lightly grease two 9-inch round cake pans.
• 2 in a medium bowl, cream together the butter, salt, sugar, and vanilla, then beat in the cocoa, baking powder, and flour.
• 3 divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.
• 4 prick the dough with a fork in an attractive pattern.
• 5 bake the shortbread for 35-40 minutes, until it appears done around the edges.
• 6 remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
• 7 wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
• 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 transfer the wedges to a rack to cool.