World Famous Recipes

CHOCOLATE SCOTCH SHORTBREAD COOKIES

2 cups sifted all-purpose flour
1/2 cup strained unsweetened cocoa powder, preferably Dutch process
(such as
Droste)
1 cup confectioners’ sugar
1/4 tsp. salt
1/2 lb. (2 sticks) unsalted butter
1 tsp. vanilla extract

Adjust two racks to divide the oven into thirds and preheat to 300
degrees.

To use a food processor: Fit with steel blade and place dry
ingredients in
bowl. Cut the cold butter into ½-inch slices over the dry ingredients.
Add
the vanilla. Cover and process until the ingredients hold together.

To use an electric mixer: Cream the butter in the large mixer bowl.
Add the
vanilla, sugar and salt and beat to mix. On low speed, add the flour and
cocoa, scraping the bowl with a rubber spatula and beating only until the
mixture holds together.

Form the dough into a ball and flatten slightly.
Flour a board and rolling pin and roll the dough until it is ½ inch thick
(no thinner) all over.

Use 1 ½-inch cookie cutter. Before cutting each cookie, dip the cutter in
flour and tap it to shake off excess. Cut the cookies as close to each
other
as possible. Place 1 inch apart on unbuttered cookie sheets.

Press together dough scraps, reflour board and pin, and reroll dough
to cut
into more cookies.

Pierce each cookie in the middle with a fork. If the dough sticks to the
fork, transfer sheets of cookies to refrigerator or freezer only until
the
dough becomes slightly firm. (If you let it freeze, the fork will
crack the
cookies.)

Bake for 20 to 30 minutes, checking first at 15 minutes, until cookies
are
firm to the touch. Watch carefully. Don’t let them burn; they will be
bitter.
Cool on racks or paper towels.
Cookies freeze well.

Note: You can add 1 tsp. dry instant espresso with the dry
ingredients. Some
say the chocolate flavor is more intense if you leave out the vanilla.