Frosted Chocolate Shortbread
- 1-3/4 cups butter, softened
- 1-1/2 cups confectioners' sugar
- 2-1/4 cups all-purpose flour
- 2/3 cup cornstarch
- 1/2 cup baking cocoa
- Dash salt
- 1-1/2 cups confectioners' sugar
- 2 tablespoons baking cocoa
- 2 tablespoons water
- Colored sprinkles, optional
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well.
- Press into an ungreased 9-in. square baking pan. Bake at 325u0b0 for 30-35 minutes or until center is set. Cool on a wire rack.
- Cut into 1-1/2-in. x 1-in. squares. In a small bowl, whisk the confectioners' sugar, cocoa and water until smooth. Frost cookies; decorate with sprinkles if desired.
butter, sugar, flour, cornstarch, baking cocoa, salt, sugar, baking cocoa, water, colored sprinkles
Taken from www.tasteofhome.com/recipes/frosted-chocolate-shortbread/ (may not work)