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Chocolate Shortbread Cookies

Yield: About 2 dozen 2-inch cookies


12 tablespoons (165 g) unsalted butter, at room temperature
1 cup (115 g) powdered sugar
1 large egg
2 ¼ cups (315 g) Cup4Cup Multipurpose Flour
½ cup (42 g) dutch-processed cocoa powder
6-8 ounces semi-sweet or dark chocolate, chopped
Holiday themed sprinkles (optional)


  1. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and the powdered sugar until combined. Scrape down the sides of the bowl and add in the egg. Mix on low until combined.
  2. In a medium bowl, mix together the flour and the cocoa powder. Add it to the butter mixture. Mix on low until a dough ball forms and it pulls away from the sides of the bowl. The mixture may look a little dry at first, but keep mixing; it will come together.
  3. Roll the dough to 1/8th inch thick in between 2 sheets of parchment paper or plastic wrap. Place the dough onto a baking tray and refrigerate until firm, about 1 hour.
  4. Preheat oven to 350°F.
  5. Cut out 2-inch rounds or other shapes from the dough. Place the shapes onto a parchment lined baking tray. Bake for 12-15 minutes. The cookies are done when they are firmly set and the edge of a cookie can be lifted up easily from the tray. Cool cookies to room temperature on the trays.
  6. To assemble, melt and temper the chocolate over a double boiler. Dip half of each cookie in the chocolate. Lay cookies on a parchment lined baking sheet to set up. Add sprinkles as desired.
  7. Let the chocolate set up at room temperature for a few hours. Once set, store cookies in an airtight container for up to 3 days.