Chocolate Almond Shortbread

• 4 sticks (1 pound) unsalted butter, softened
• 1 cup sugar
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon salt
• 3 cups flour
• 1 cup Dutch process unsweetened cocoa powder
• 1 cup almond meal or very finely ground unblanched almonds

1. Heat oven to 325 degrees.
2. Cream butter and sugar in a large bowl with an electric mixer or in a stand mixer.
3. Add the vanilla and salt; beat or mix to blend.
4. On low speed, add the flour, cocoa and almond meal, mixing well.
5. Divide into 3 pieces; wrap in plastic wrap and chill, 30 minutes.
6. Roll out dough, one piece at a time, on a lightly floured surface to about 1/4-inch thickness.
7. Cut with cookie cutters; transfer to parchment-lined cookie sheet.
8. Repeat with remaining dough.
9. Bake, in batches if necessary, until slightly firm to the touch, about 20 minutes.
10. Cool on racks.
11. Store in airtight containers.
12. Can be frozen for months.

unsalted butter, sugar, vanilla, salt, flour, dutch, almond meal

Taken from www.cookstr.com/recipes/chocolate-almond-shortbread (may not work)