Chocolate Shortbread Cookies
Cook time: 
Total time: 
Serves: 3 dozen cookies
  • 1 cup cold unsalted butter, cut into
  • ¾ cup granulated sugar
  • 1¾ cups all-purpose flour
  • ¼ tsp salt
  • ½ cup SACO Premium Cocoa
  1. Preheat oven to 300°F.
  2. Lightly-grease two cookie sheets.
  3. In large mixing bowl beat together butter and sugar, on low speed, for 30 seconds, then on medium speed for 30 to 45 seconds.
  4. In medium mixing bowl sift together flour, salt and cocoa.
  5. Add flour mixture to butter mixture, blending on low speed for 1 minute.
  6. Continue beating on medium speed for 1 minute until dough comes together.
  7. Form 1½-inch balls of dough and place on prepared cookie sheets, 2 inches apart.
  8. Press flat to ⅜-inch thickness.
  9. Bake 25 to 35 minutes; until cookies are firm at the edges.
  10. Cool before storing.
  11. Dough can also be shaped into a log 1½ inches in diameter, rolled in demerara or raw sugar, chilled, sliced ⅜ inch thick, and baked as directed.
  12. Store in an airtight
Nutrition Information
Calories: 86 Fat: 5g Saturated fat: 2g Trans fat: 0g Carbohydrates: 10g Sugar: 1g Sodium: 67mg Fiber: 1g Protein: 1g Cholesterol: 5mg
Recipe by SacoFoods at