Dark Chocolate Shortbread

Directions

1. 1
   Blend butter, sugar, vanilla, and salt in a bowl with a fork until well combined.
2. 2
   Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough.
3. 3
   Divide dough in half and pat out with floured fingertips into 2 rounds (approximately 6 inch) on an ungreased large baking sheet.
4. 4
   Chill dough, uncovered until firm, about 30 minutes.
5. 5
   Preheat oven to 375 degrees farenheit while dough chills.
6. 6
   Prick dough all over with fork and bake shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes.
7. 7
   Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife.
8. 8
   Transfer to rack to cool.
9. 9
   **Shortbread keeps in an airtight container at room temp for 1 week when layered between sheets of waxed paper.