Dark Chocolate Shortbread

(Dark Chocolate Shortbread)

These irresistible cookies will satisfy the strongest chocolate cravings.

Ingredients:

1 cup	GAY LEA Butter (unsalted), softened	250 mL
3/4 cup	granulated sugar	175 mL
1/2 tsp	vanilla	2 mL
1-3/4 cups	all-purpose flour	425 mL
1/2 cup	unsweetened cocoa powder, sifted	125 mL
Pinch	salt
2 oz	white chocolate, melted	60 g

Instructions:

Using electric mixer, beat butter with sugar until light and fluffy. Beat in vanilla. In separate bowl, combine flour, cocoa powder and salt. Using wooden spoon, gradually stir dry ingredients into butter mixture. Transfer mixture to floured work surface; knead lightly until dough holds together. Shape dough into two 9-inch (23 cm) logs. Cover with plastic wrap and refrigerate until firm, for 1 or up to 24 hours (logs can be frozen for up to 2 months; thaw in refrigerator before baking).

Preheat oven to 350F (180C).

Slice logs into 1/4 -inch (5mm) thick slices. Place on parchment paper lined cookie sheets. Bake in centre of oven for about 20 minutes or until firm. Let cool in pan on rack for 5 minutes. Transfer to racks to cool completely. Drizzle with white chocolate.

Makes about 42 cookies.