Chocolate Shortbread Cookies

Adapted from from Maida Heatter

~from Savoring Time in the Kitchen

Makes 25 to 30 cookies.

2 cups all-purpose flour, sifted then measured by scoop and level process

1/2 cup very best quality unsweetened cocoa powder you can find

1 cup confectioners'(powdered) sugar

1/4 teaspoon salt

2 sticks (1/2 pound) unsalted butter

1 teaspoon vanilla

Preheat oven to 300 degrees. Line a baking sheet with a silicone mat or parchment paper.

Cream butter. Add vanilla, sugar and salt and beat to mix. Add the flour and cocoa, and mix only until the dough holds together. Form the mixture into a ball, and flatten slightly.

Flour a pastry cloth or work surface and rub a little flour onto a rolling pin as well. Place the dough on the surface, turning it to coat both sides with flour. With the rolling pin, roll the dough into a square, 1/2 inch thick, using your hands to help shape it. A uniform thickness is important. Cut the dough into 1-1/2 inch squares. Using a fork, pierce the cookies 2-3 times.

Bake for 25 to 30 minutes.