Black Cat Shortbread

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Thanks Janis, for this hallowed recipe!

Preparation time: 30m
Cooking time: 15m

Difficulty: Easy - for beginners
Serves: 18-24 cookies


1 1/2 cups all purpose flour
1/2 cup natural cocoa
1 cup unsalted butter (room temp)
1 cup icing sugar
1 tsp vanilla
4 tsp espresso powder or finely ground espresso beans


Line baking sheets with parchment.

In a medium bowl, whisk together flour and cocoa.

In a large bowl, beat together butter, sugar, vanilla, espresso until light and well combined.

Add dry ingredients to large bowl and form dough.

Knead to a ball, flatten and shape.

Roll out to 1/4 inch between wax paper keeps from sticking to pin. Refridgerate before baking for firm shapes - about 15m.

Bake in the middle of preheated 300 degree oven for 15 min. or until slightly brown on the edges.

Decorate as desired.


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