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Brooks Breads Cafe Chocolate Shortbread
3/4 lb. butter
3/4 C. powdered sugar
1/3 C. sugar
1/4 C. unsweetened cocoa powder
1 1/2 C. flour
2 t. vanilla extract
Cream butter in mixer at high speed for 2 minutes until creamy. Add sugars and continue to beat. Mix in vanilla extract. Scrape sides of bowl. Combine flour and cocoa and fold in to butter mixture until just incorporated; do not overmix. Refrigerate for 1-2 hours.
When ready to roll, preheat oven to 350°F. and flour work surface well. Take a piece of dough and form it into a ball, removing any cracks or seams. Roll out evenly. Use flour liberally but brush off excess before baking. Cut into desired shapes. Bake 10-12 minutes at 350°F.
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