Ingredients
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 cup butter, softened
- 1 cup white sugar
- 2 teaspoons vanilla extract
Directions
- Preheat the oven to 300 degrees F (150 degrees C).
- Mix flour and cocoa powder together in a bowl.
- Beat butter in a large mixing bowl with an electric mixer until creamy.
- Add sugar and vanilla extract; mix well.
- Mix in flour mixture gradually, 1/2 cup at a time, until incorporated; dough will resemble damp sand.
- Press dough firmly into a 9×13-inch baking pan.
- Cut into 1×2-inch rectangles.
- Prick each rectangle a few times lightly with a fork.
- Bake in the preheated oven until top looks dry and edges start to pull away from the sides of the pan, 20 to 25 minutes.
- Let cool before lifting out of the pan.
Cook’s Note:
Dust shortbread triangles with extra white sugar before baking, if desired.
Cooking Time
- Prep Time: 15 mins
- Cook Time: 20 mins
- Additional Time: 10 mins
- Total Time: 45 mins
Servings: 60
Yield: 5 dozen
Nutrition Facts
- 57 Calories
- 3g Fat
- 7g Carbs
- 1g Protein