Recipe Details
Ingredients
-
2cupsall-purpose flour
-
⅓cupunsweetened cocoa powder
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1cupbutter, softened
-
1cupwhite sugar
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2teaspoonsvanilla extract
Cooking Directions
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Preheat the oven to 300 degrees F (150 degrees C).
-
Mix flour and cocoa powder together in a bowl.
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Beat butter in a large mixing bowl with an electric mixer until creamy. Add sugar and vanilla extract; mix well. Mix in flour mixture gradually, 1/2 cup at a time, until incorporated; dough will resemble damp sand.
-
Press dough firmly into a 9×13-inch baking pan. Cut into 1×2-inch rectangles. Prick each rectangle a few times lightly with a fork.
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Bake in the preheated oven until top looks dry and edges start to pull away from the sides of the pan, 20 to 25 minutes. Let cool before lifting out of the pan.
Cook’s Note:
Dust shortbread triangles with extra white sugar before baking, if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe60 | |
| Calories57 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 2g |
10% |
| Cholesterol 8mg |
3% |
| Sodium 22mg |
1% |
| Total Carbohydrate 7g |
2% |
| Dietary Fiber 0g |
1% |
| Total Sugars 3g |
|
| Protein 1g |
1% |
| Calcium 2mg |
0% |
| Iron 0mg |
2% |
| Potassium 13mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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