DARK CHOCOLATE SHORTBREAD COOKIES
1 cup all-purpose flour
3/4 cup dark unsweetened cocoa powder
1/2 tsp salt
12 TB unsalted butter, softened
1/2 cup granulated sugar
1 tsp vanilla extract
Beat butter and sugar in electric mixer for 2 minutes until light and fluffy. Add vanilla extract and mix well.
Sift the flour, salt and cocoa powder together. Make sure there are no clumps of cocoa powder. Add half of dry ingredients to butter and mix well. Add rest of flour mixture; beat until well combined. Mix batter on speed for 1 more minute.
Put cookie dough on parchment paper. Cover with another sheet of paper and roll out into a disk. Put in refrigerator for at least 1 hour (or overnight).
Preheat oven to 350. Line baking sheets with parchment paper & set aside.
Roll out the dough 1/4" thick, between the two sheets of parchment paper. Cut out cookies. Reroll any scraps of dough and cut out cookies until no dough remains. Put the cookies on baking sheet and bake about 9 minutes. Let cool on sheet for 2 minutes, then transfer onto a cooling rack. Cool completely before decorating.