Chocolate Shortbread Cookies

• 2 cups All-purpose Flour
• 2/3 cups Cocoa Powder
• 1/2 teaspoons Salt
• 1 cup Butter, Room Temperature
• 1/2 cups Plus 2 Tablespoons White Sugar
• 1 teaspoon Vanilla Extract
• 1-1/2 cup Chocolate Chips, Melted
• 1/4 cups Sprinkles

1. 1. Sift the flour, cocoa and salt together. Set aside.
2. 2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract. Slowly add in the flour mixture and mix until combined.
3. 3. Between two sheets of waxed paper, roll the dough 1/4-inch thick as evenly as possible.
4. 4. Chill for 30 minutes.
5. 5. Preheat the oven to 350 F. Line a large baking sheet with parchment paper.
6. 6. Cut out the cookies with a heart shaped or other cookie cutter. Arrange the cookies, on the prepared baking sheet.
7. 7. Bake for 17-20 minutes, or until crisp and firm. Let the cookies cool on the baking sheet for 2 minutes and then transfer to a tea towel or a wire cooling rack to cool completely.
8. 8. When the cookies are cool, dip the hearts into the melted chocolate. I only dipped about 1/4 of the heart, but you can dip as much as you want. Sprinkle the chocolate section with sprinkles, if desired.
9. Place the heart cookies on wax paper until the chocolate is completely set.

allpurpose, cocoa, salt, butter, white sugar, vanilla, chocolate chips, ubc

Taken from tastykitchen.com/recipes/desserts/chocolate-shortbread-cookies-3/ (may not work)