These shortbread cookies are not overly sweet, with a tender, crumbly-buttery texture. An ideal companion for your afternoon latte or evening tea! Delicious on their own, or you can really dressed them up with a chocolate dip and sprinkles.
- 2 1/2 cups sprouted pastry flour
- 1 cup butter
- ¾ cup powdered sugar
- ¼ cup cocoa
- ½ tsp cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
- 1 egg yolk
Cream butter and sugar. Add salt, cinnamon, vanilla, and egg yolk and beat well. Gently mix in cocoa and flour, blend until ingredients come together. Dough may be crumbly, working it with your hands can help it come together.
Divide dough in half and form each half into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours. Slice into ½ inch slices. Store unbaked cookies waiting to be baked in the fridge. Place on lightly greased cookie sheets, and bake at 350 degrees for 12-15 minutes, until just set.
Optionally, cookies can be dipped in melted chocolate once completely cool. Decorate with crushed candy cane, chopped nuts, or sprinkles.
