These cookies are deeply chocolaty and have all the richness of classic shortbread. But because they are made with cocoa instead of chocolate, they aren’t too sweet.
I use a small drinking glass to stamp out the two-inch discs, and then use the prongs of a fork to make two little holes, like the thread holes in a button, making them a cute addition to after-dinner coffee.
Assuming they last that long, these cookies can be stored in an airtight container for up to one week.
|4||Tbsp. (½ stick) unsalted butter, at room temperature|
|2½||Tbsp. sugar, plus more for rolling out the dough|
|½||tsp. pure vanilla extract (not vanilla flavoring)|
|½||cup all-purpose flour|
|2½||Tbsp. unsweetened cocoa (either natural or Dutch-processed is fine)|
|~||Pinch of fine salt|
This content is from the book The City Cook by Kate McDonough.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite