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Friday, February 13, 2015

Chocolate Shortbread

2 cups margarine*
1 cup icing sugar
3/4 cup corn starch
3/4 cup cocoa
2 1/2 cups flour

Preheat oven to 325°F. In a large bowl, cream margarine. Combine dry ingredients in a large cup or bowl. Gradually beat into margarine. Use a mixer if you have one, but it isn’t necessary. The batter will resemble chocolate mousse and be somewhat sticky to the touch. Form it into one inch balls and flatten with a fork on a cookie sheet, as you would for peanut butter cookies. Bake for 10 minutes.

If you like you can decorate them before baking with a piece of maraschino cherry, a hazelnut, or a large chocolate chip or rosebud candy.

Makes 7-8 dozen.

*Don’t substitute butter. I know regular shortbread is much better with butter but this actually works better with margarine and because of the cocoa you can’t taste the butter anyway.