Ingredients:
1 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1/2 t. salt
12 T. unsalted butter, room temperature(I just leave out the salt and use salted butter)
1/2 c. + 2 T. sugar
1 t. vanilla extract
1 T. orange zest
Directions:
1. Preheat oven to 325* F. and line two baking sheets with parchment paper.
2. Sift together flour, cocoa powder, and salt in a bowl. (Note from the recipe: do not skip this step since cocoa powder has a tendency to clump. This will ensure a tender cookie.) Set aside.
3. Cream butter and sugar together on medium for 5 minutes, being sure to scrape down the sides and bottom as needed. Add vanilla and orange zest and mix for 30 seconds. Add about half the flour mixture and mix on low speed. Scrape down the bottom and sides and add the rest of the flour mixture. Once incorporated mix at medium speed for 2 minutes.
4. Lay out a sheet of parchment paper and place the dough on it. Cover with another sheet of parchment paper and roll out to 1/4-inch thickness with a rolling pin. (You can also lightly flour a work space, but I find this method much easier, cleaner, and the shortbread keeps a sandy texture by not picking up the extra flour.) If the dough gets too soft, place it in the freezer for ten minutes to firm it up before you continue rolling or cutting. (The dough is very hard to work with when soft.) Cut into desired shapes and place on the baking sheets about 1-inch apart.
5. Bake for 13-15 minutes, rotating the pans halfway through baking. It can be difficult to tell when they're done because they're so dark, so you will judge mostly by their smell and touch (the edges should be firm and the centers should give just a little when touched). Remove the pans and allow the cookies to cool for a minute before transferring to a wire rack to cool completely.
Originally from Simply Recipes.
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