Chocolate Marble Shortbread Cookies - Heart's Content Farmhouse

Prep Time:20

Cook Time:15

Chill time:1

Total Time:35

Equipment

1 Mixing bowl
1 Hand mixer
1 Parchment paper
1 Baking Sheet
1 cooling rack

Ingredients

4 cups all-purpose flour
1 cup salted butter, softened
1 cup granulated sugar
2 tablespoons dark cocoa powder
2–3 tablespoons milk as needed to moisten dough

Instructions

Cream butter and sugar. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add flour, then milk. Add the flour and mix on low speed until the dough looks crumbly. Add milk, one tablespoon at a time, until the dough just comes together when pressed in your hand.
Divide and add chocolate to half.. Divide the dough in half. To one half, add the cocoa powder and mix until evenly blended, adding a drizzle of milk if needed to form a smooth ball.
Swirl. Flatten both the plain and chocolate doughs into discs. Stack the chocolate disc on top of the plain one and gently knead or fold them together a few times to create a marbled effect. Do not overmix or the colors will blend completely.
Chill. Wrap the marbled dough in plastic wrap and chill for 1 to 2 hours, until firm.
Roll and cut. Preheat the oven to 350°F (175°C). Roll the chilled dough on parchment paper to about 1/2 inch thickness and cut into desired shapes.
Prick. Place cookies on a parchment-lined baking sheet. Prick each cookie with a fork to allow air to escape.
Bake. Bake for 15 minutes, or until edges are lightly golden. Cool on a wire rack. Optional: drizzle cooled cookies with melted dark or white chocolate for a polished finish.

Notes

Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. For deeper chocolate flavor, increase cocoa powder to 3 tablespoons. To make these extra special for holidays, drizzle both chocolates and sprinkle with cocoa nibs or flaky salt.

Nutrition

Servings: cookies

Calories: 142kcal

Author: Katie Shaw