Chocolate Shortbread Meltaways

Name: Chocolate Shortbread Meltaways
Yield: Makes about 5 dozen small cookies
Ingredients: ⅓ cup (80 mL) Dutch process cocoa powder, sifted; ½ tsp (2 mL) salt; 1½ cups (375 mL) all-purpose flour; 2 Tbsp (30 mL) cornstarch; 1 cup (250 mL) unsalted butter, at room temperature; 1 cup (250 mL) icing sugar, sifted; 1 Tbsp (15 mL) vanilla extract

Preparation info

Makes about
5 dozen

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

These cookies have a chocolate intensity that balances with their buttery richness, and when piped onto a baking tray, they look like chocolate kisses. Like all of the shortbread cookies in this chapter, they are a good addition to a holiday cookie tin.

Ingredients

1 cup (250 mL) unsalted butter, at room temperature
1 cup (250

Vegetarian
Cookies

Method

Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
Cream the butter and icing sugar together until smooth. Beat in the vanilla extract.
Add the flour, cocoa, cornstarch, and salt, and beat until evenly incorporate