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.
Discover more from Robinne Weiss
Subscribe to get the latest posts sent to your email.
Robinne Weiss 
I guess it’s time to start the baking here! I always have to make Aunt Jane’s almond icebox cookies. Never met Aunt Jane, but she was my mother in law’s Canadian aunt. The cookies aren’t exactly Christmas, except they are here. I think you have that recipe too. Makes a ton.
LikeLike
Yes, I was looking at that recipe the other day!
LikeLike
Wow! Just made them Robinne. My kids will forever
thank you for this recipe. My thighs won’t.
LikeLike
That’s why I only make them at Christmas time! Otherwise I would eat WAY too many of them!
LikeLike