Shelly's Recipe

CHOCOLATE SHORTBREAD II

Category: Cookies

1 1/4 cups flour
1/2 cup unsweetened cocoa
1/4 tsp baking powder and salt
1 cup unsalted butter, softened
1 cup confectioners sugar
1 tsp vanilla extract
3 oz white chocolate, chopped

1/4 cup sparkling or sanding sugar, or regular sugar*

Heat oven to 300. Line 3 baking sheets with parchment paper. Sift flour, cocoa, baking powder and salt into medium bowl. In large bowl, beat butter, confectioners sugar and vanilla at medium speed 1 minute or until smooth and creamy. Reduce speed to low; beat in flour mixture just until dough forms.

Divide dough in half; shape into 2 flat rounds. Cover and refrigerate 45 minutes or until firm. Place 1 dough round between 2 pieces of waxed paper. Roll into a 10 inch square slightly thicker than 1/8 inch. Freeze 5 minutes to firm. Cut cookies with 3 inch star-shaped cookie cutter; place 1 inch apart on baking sheets.

Repeat with remaining dough. Gather scraps together; roll out and cut with cookie cutter. (If rolled dough begins to soften, place on baking sheet and freeze 3 to 5 minutes or until firm.) Bake, 1 sheet at a time, 25 minutes or until tops feel firm when lightly touched. Let stand 2 minutes; place cookies on wire rack.

Place white chocolate in medium heatproof bowl; place over saucepan of barely simmering water. Stir frequently until chocolate is smooth and melted. Remove bowl from saucepan.

Pour chocolate into small resealable plastic bag. Seal bag; snip open one corner. Drizzle chocolate over cookies. Sprinkle generously with sparkling sugar. (Cookies can be made up to 3 days ahead. Tightly cover and store at room temperature between layers of waxed paper.)

TIP *Sparkling or sanding sugar is a sugar with sheen that adds brilliance to decorated cookies. It comes in coarse or fine grains and sometimes can be purchased in the baking section of the grocery store. 36 cookies