Dark Chocolate Shortbread Cookies

Dark Chocolate Shortbread Cookies

Adapted via Sugar Salt Magic

Makes 2 dozen

1/2 cup softened butter

1/3 cup powdered sugar

1 cup all purpose flour

2 tbsps cocoa powder

Pinch of salt

1/2 cup dark chocolate, melted

Freeze dried raspberries 

• Preheat oven to 350F.
• Whisk together the flour, cocoa and salt in a medium bowl to evenly distribute. Set aside. Beat the butter and sugar in a bowl with a handheld mixer until light and fluffy.  Scrape down the sides of the mixing bowl as needed. Add the dry ingredients and mix on the lowest setting until it forms a dough.  Pull it together and place in the fridge for 15 minutes to firm up.
• Dust a clean surface with cocoa powder. Dust the top of the dough with cocoa, then roll it out to about 5mm thick. Use cookie cutters to cut shapes out and transfer them to your cookie sheets.  Bake for 12 minutes, turning trays halfway through cooking so they cook evenly. Allow to cool completely before drizzling with melted chocolate and sprinkling with freeze dried raspberries.