I used to send away all the time, when I was a kid, for manufacturers recipes (now of course we can just look them up online) This recipe came from a Fry’s Cocoa booklet, and became a family classic in no time. Well come on – chocolate and shortbread in one cookie, what could be better than that? You can also roll the dough and cut with a cookie cutter – they look fancier that way. And if you want to be really fancy pop a walnut half or a red cherry half on the top before baking.

Chocolate Shortbread

Joan Donogh
Shortbread cookies with cocoa.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24


  • 1 cup butter
  • 3/4 cup icing confectioners' sugar
  • 1 1/2 cups flour
  • Few grains salt
  • 1/3 cup cocoa


  • Preheat oven to 300 degrees F. Soften butter to room temperature.
  • Cream butter until soft and fluffy. Beat in icing sugar.
  • Stir in flour, salt, and cocoa, and mix well. If very soft, chill in refrigerator for 1/2 hour.
  • Shape into 1 inch balls and place on an ungreased cookie sheet about 2 inches apart.
  • Flatten balls with a fork.
  • Bake for 20 - 25 minutes. Remove from oven, cool slightly and remove from pan.



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