The tender cocoa shortbread cookies in various shapes are similar to those we enjoyed before eating them when I was a child… who doesn’t remember them? 😊
We all loved them, and they were among the few cookies available back then.
This recipe helps us share the emotions and goodness with children and grandchildren.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1/2 cup flour
- 3/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- as needed powdered sugar
- 1 egg
- 1/2 cup butter
- 1 pinch salt
Tools
- Pastry Board
- Rolling Pin
- Cookie Cutters
Steps
Animal-shaped cookie cutters for kids HERE
Melt the butter and mix with a spoon along with the flour.
Add the cocoa, sugar, beaten egg, a pinch of salt, and mix everything together well.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about fifteen minutes.
Roll out the shortbread dough with the rolling pin.
Create a thin sheet of dough about 1/4 inch thick.
Use the cookie cutters to make lots of nice “Cocoa Shortbread Cookies in Various Shapes.”
Bake at 356°F for twelve to thirteen minutes and sprinkle with powdered sugar, but they’re also good without it.
These cocoa shortbread cookies in various shapes are a perfect recipe for kids’ snacks to cheer them up and entertain them.
Store the crispy cookies in a bag at room temperature for a few days; there’s no need to refrigerate them, but keep them in a cool place.
Especially in summer, they can’t be stored for long due to the butter.
However, I doubt they’ll last long.
Tips:
Pay close attention to the oven baking.
Strictly adhere to the indicated time.
Even if they might not seem done enough, they are fine; otherwise, they will be crunchier and slightly burnt.
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