I tried a new holiday cookie recipe this year and was pretty pleased with it. These chocolate shortbread cookies are so buttery, flaky and chocolaty. They were easy to make using the food processor and look really cute. These are definitely going to be included in my Christmas goodie boxes this year!
Christmas Chocolate Cookies From Reader's Digest
2 1/4 sticks of butter (18 T)
3/4 cup sugar
1/3 cup unsweetened cocoa powder
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
Topping:
2 T unsweetened cocoa powder
1 1/2 cups powdered sugar
1/4 cup boiling water
1 tsp vanilla extract
colored sprinkles
Preheat oven to 325 degrees. Line cookie sheets with parchment paper or spray with nonstick cooking spray.
Put all cookie ingredients into food processor and mix. Or, if you prefer, cream butter and sugar in bowl; when you have a light, soft, whipped mixture, beat in 1/3 cup cocoa powder. Beat in flour with baking soda and powder. Pinch off about 1 T batter at a time (batter will be soft and sticky). Roll into ball, then slightly flatten into fat disks as you place them, well spaced, on cookie sheet; about 12 should fit.
Bake each batch 15 minutes; cookies will appear underdone but will continue to bake while cooling. Tops will be slightly cracked.
For topping, whisk cocoa powder, powdered sugar, water and vanilla extract in small saucepan over low heat until combined. Remove from heat and let sit 10 minutes. When cookies are cool, drizzle with 1 T chocolate glaze, using back of spoon to help spread mixture. After you've iced 6 cookies, scatter with sprinkles before icing dries. Continue icing in batches until all cookies are topped.
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