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Cookies to Die For!
by Bev Shaffer
These simple shortbread cookies are perfectly chocolaty and not too sweet.  Stack 'em high and, eat 'em quickly before, these. Deep Dark Chocolate Shortbreads are gone!
Makes about 3½ dozen


    • 1 cup confectioners' sugar, sifted
    • 1 cup unsalted butter, room temperature
    • 2 cups unbleached, all-purpose flour
    • 1/2 cup unsweetened cocoa powder, sifted
    • 1 tsp. pure vanilla extract


    • 3/4 cup confectioners' sugar, sifted
    • 1 to 2 tbsp. water
    • 1/2 tsp. pure vanilla extract


Heat oven to 350 degrees.

Using an electric mixer, in a large bowl, cream together the confectioners sugar and butter until light and fluffy.

Blend the flour, cocoa, and vanilla into creamed mixture, scraping bowl once or twice.

Divide dough into 4 parts. Roll each part on waxed paper into 10x1½" strips (using a light sprinkle of cocoa powder to dust rolling pin if needed). Gently lift strips with floured hands and transfer to ungreased cookie sheets.

Bake for 13 to 14 minutes or until not soft to the touch. Cool for 2 minutes, then cut into 1" strips.

Transfer strips to a wire rack to cool completely. Set wire rack over waxed paper and make Glaze.

For the Glaze: In a small bowl, whisk together the sugar, water, and vanilla extract until Glaze is a drizzle consistency.

Drizzle in a decorative fashion across cookies. Allow to set.


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