Chocolate Shortbread Cookies

These crispy cookies remind my husband of Oreos. Use the best cocoa powder you can find for good dark chocolate flavour. This is a great adaptable recipe. Substitute the whiskey for any alcohol you like or vanilla extract. Add in extras like nuts or candy cane pieces or decorate them with icing. I love them plain with the pinch of cinnamon which intensifies the “chocolatyness “. Make them ahead, they freeze extremely well. Makes approximately 2 dozen cookies depending on the cutters used.

Preheat oven to 325 degrees

2 sticks unsalted butter at room temperature

1/2 cup brown sugar packed

1 tsp whiskey

1 1/2 cups all purpose flour

1/2 cup unsweetened cocoa powder

Pinch ground cinnamon (optional)

Beat butter and sugar for 2 minutes in mixer until light and fluffy. Add whiskey and mix. Add the remaining ingredients and blend until dough starts to form. Form dough into 2 flattened disks and wrap in plastic wrap. Refrigerate for 30 minutes.

Roll out between 2 pieces of plastic wrap to approximately 1/4 inch thick. Cut with your favourite cookie cutters.

Bake on a parchment lined baking sheet for 10-12 minutes.


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