Chocolate Shortbread Recipe

Chocolate Shortbread

• 2 cups powdered sugar
• 1 1/2 cups butter or margarine — softened
• 3 cups all-purpose flour
• 3/4 cup baking cocoa
• 2 teaspoons vanilla
• 4 ounces semisweet baking chocolate — melted and cooled
• 1/2 teaspoon shortening
• Creamy Frosting — (recipe follows)

CREAMY FROSTING

• 3 cups powdered sugar
• 1/3 cup butter or margarine — softened
• 1 1/2 teaspoons vanilla
• 2 tablespoons (about) milk

Heat oven to 325º. Beat powdered sugar and butter in large bowl with
electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, cocoa and vanilla.

Roll half of dough at a time 1/2 inch thick on lightly floured surface.
Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until firm (cookies should not be dark brown). Remove from cookie sheet to wire rack. Cool completely.

Mix chocolate and shortening until smooth. Prepare Creamy Frosting. Spread each cookie with about 1 teaspoon frosting. Immediately make three concentric circles on frosting with melted chocolate. Starting at center, draw a toothpick through chocolate circles to make spider web design. Let stand until chocolate is firm.

CREAMY FROSTING:

Mix powdered sugar and butter in medium bowl. Stir in vanilla and milk. Beat with spoon until smooth and spreadable.

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