*  Exported from  MasterCook  *
 
                     Chocolate Shortbread - Cookie Art
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Shortbread                       Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           butter -- at room temperature
    1 1/2  tablespoons   cocoa powder
      1/2  cup           powdered sugar -- unsifted
      1/2  teaspoon      vanilla
    1      cup           flour -- unsifted
 
 1. Cream the butter until it is light.
 2. Cream in the powdered sugar, cocoa and the vanilla
 3. Now work in the flour. Knead the dough on an unfloured board until nice and 
 smooth.
 4. Spary the shortbread pan very lightly with non stick cooking spray.
 5. Firmly press the dough into the shortbread pan. Prick the entire surface wit
 h a fork.
 6. Bake the in the pan at 325 degrees for about 30-35 min, don't let the edges 
 get too dark.
 7. Let the shortbread cool in it’s pan, for about 10 minutes.
 8. Loosed the edges with a knife and flip the pan over onto a wooden cutting bo
 ard. If the shortbread does not come right
 out, tap one edge of the pan.
 9. Cut into serving pieces while it’s still warm.
 
 Notes: Uses an eathernware type decorative shortbread pan made by: Brown Bag Co
 okie Art. Let pan cool before washing.
 
  From the Recipe Files of RecipeLu <recipelu@recipelu.com>
 
 
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 Helen deacey wrote: