Another must-make Christmas cookie is chocolate shortbread hearts. This is another recipe from my mother-in-law. Another recipe whose origin is lost in the mists of time. This one is quite possibly my favourite cookie ever. It’s a good thing the recipe isn’t a large one…
2 cups flour
½ cup Dutch-process cocoa
¼ tsp baking soda
1 cup unsalted butter
1 cup confectioners sugar (sifted)
1 ¼ tsp vanilla
Cream butter. Add sugar and beat 2 minutes. Beat in vanilla and add sifted dry ingredients. Roll to 1/3 inch (mine are more like ¼ inch) between sheets of wax paper. Chill 2 hours. Cut out and bake at 325°F (160°C) for 16 to 18 minutes.
Hide them if you want to actually have a chance to eat any yourself.