Chocolate Shortbread

I used to send away all the time, when I was a kid, for manufacturers recipes (now I look them up on the 'net!) This recipe came from a Fry's Cocoa booklet, and became a family classic in no time. Well come on - chocolate and shortbread in one cookie, what could be better than that? You can also roll the dough and cut with a cookie cutter - they look fancier that way. And if you want to be really fancy pop a walnut half or a red cherry half on the top before baking.

1 cup butter
3/4 cup icing (confectioners') sugar
1 1/2 cups flour
Few grains salt
1/3 cup cocoa

Preheat oven to 300 degrees F. Soften butter to room temperature.

Cream butter until soft and fluffy. Beat in icing sugar.

Stir in flour, salt, and cocoa, and mix well. If very soft, chill in refrigerator for 1/2 hour.

Shape into 1 inch balls and place on an ungreased cookie sheet about 2 inches apart.

Flatten balls with a fork.

Bake for 20 - 25 minutes. Remove from oven, cool slightly and remove from pan.