Chocolate Shortbread II

Directions

1. 1
   Preheat the oven to 300; lightly grease two 9-inch round cake pans.
2. 2
   In a medium bowl, cream together the butter, salt, sugar, and vanilla, then beat in the cocoa, baking powder, and flour.
3. 3
   Divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.
4. 4
   Prick the dough with a fork in an attractive pattern.
5. 5
   Bake the shortbread for 35-40 minutes, until it appears done around the edges.
6. 6
   Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
7. 7
   Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
8. 8
   Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm).
9. 9
   Transfer the wedges to a rack to cool.