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Tasty Thursday – Buttery Chocolate Shortbread

It’s a Small World in the Magic Kingdom is one of my favorite rides.  I’m not sure why because it is not as thrilling as the Tower of Terror, not as sensory pleasing as Soarin’, and not as interactive as Toy Story Mania.  It’s just something about it that I can’t explain (it’s also I good ride to rest on).

Your lovely host here at Diz Thru Brown Eyes bought me the cookbook  FEED Our Small World because she knows how much I enjoy the ride but also because I enjoy cookbooks (obviously).  By purchasing this book, a donation was made to the FEED Foundation to provide Vitamin A supplements for 450,000 children for one year. 

How great is that?  Recipes for a good cause! 

It is actually a cookbook for kids so it would make a great gift for the little ones in your life.  There are recipes from all over the world plus fun facts. 

I thought this recipe was a great one to share because it represents England and who isn’t watching the Olympics right now??

You can make an almond variation or a chocolate one.  I chose chocolate since your host loves chocolate.  You can also add almonds to the top of the cookies.  The dough was not coming together at all so I could have left in the refrigerator longer.  Since I was pressed for time, I just worked it with my hands. Then I pressed it out and used a biscuit cutter to shape the cookies.  I only made a small portion and will bake the rest in the next day or so. 

The cookies were buttery and not too sweet.  They would definitely go great with some tea.

Buttery Chocolate Shortbread
Adapted from FEED Our Small World:  A Cookbook for Kids

Ingredients:
1 cup unsalted butter, room temperature
3/4 cup Confectioners’ sugar
1/3 cup unsweetened cocoa powder
1/4 tsp. Kosher salt
2 cups all-purpose flour

Directions:
1.  In the bowl of an electric mixer, cream together the butter, sugar, cocoa powder, and salt.  Add the flour, mixing until just incorporated.

2.  Divide the dough into three equal pieces and roll them into logs.  Wrap them in wax paper and chill them in the refrigerator for at least 2 hours.  

3.  Preheat the oven to 325.  Remove the dough from the refrigerator one log at a time.  Slide the cookies 1/4″ thick or press/roll the dough out and cut using a biscuit or round cookie cutter.  Place them on an ungreased cookie sheet and bake for 6-10 minutes, or until the cookies are firm.  Repeat with remaining cookie dough.

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