Chocolate Shortbread

Directions

1. 1
   Lightly grease a 9-inch fluted tart pan with removable bottom or a cookie sheet; set aside.
2. 2
   Preheat oven to 325 degrees F.
3. 3
   In a medium mixing bowl, combine flour and cocoa powder; set aside.
4. 4
   In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
5. 5
   Add powdered sugar, vanilla, almond extract, and salt.
6. 6
   Beat until combined, scraping sides of bowl occasionally.
7. 7
   Add flour mixture and combine until mixture resembles fine crumbs and starts to cling.
8. 8
   Form mixture into a ball and knead until smooth.
9. 9
   Pat dough evenly into prepared pan or pat to 9-inch circle on the prepared cookie sheet.
10. 10
    Using your fingers, scallop the edge, if desired.
11. 11
    Score into 12 wedges and prick each wedge 3 times with fork tines, making sure to go all the way through the dough.
12. 12
    Press an almond slice into each wedge about 1/2-inch from the edge.
13. 13
    Bake in preheated oven about 30 minutes or until top looks dry.
14. 14
    Cool in pan on a wire rack for 5 minutes.
15. 15
    Remove sides of tart pan, if using Cool completely on wire rack.
16. 16
    Cut into wedges.