- 1 pound butter
- 1 cup of powdered sugar
- 3 cups of flour
- 1/3 cup of cocoa
- 1 tablespoon of corn starch
Pre-heat oven to 300°F.
Sift together flour, cocoa, corn starch and powdered sugar.
Cut in the butter.
It is a very heavy dough and I use my hands to blend. Knead on a floured surface several times.
Roll to desired thickness (shortbread should be thick) approx. 1/2 inch.
Cut with a small round cookie cutter or a juice glass.
Place on an ungreased cookie sheet and bake for 20 minutes.
Cool completely and store in an airtight container.