Double Chocolate Shortbreads

Instructions

1. 1

   In a bowl, combine the flour and cocoa powder. Set aside.

2. 2

   In another bowl, cream the butter, sugar and salt with an electric mixer until smooth. Add the egg white and beat until smooth. At low speed or with a wooden spoon, stir in the dry ingredients and chocolate. Divide the dough in half and place each piece on a sheet of plastic wrap.

3. 3

   With the plastic wrap, shape and roll each piece of dough into a 1 ½-inch (4 cm) diameter log. Twist the plastic wrap at each end of the logs to seal. Refrigerate for 2 hours or until

4. 4

   the dough is very firm to the touch (or freeze at this stage).

5. 5

   With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

6. 6

   On a work surface, unwrap the logs. Cut into ¼-inch (7 mm) slices. Place the cookies on the baking sheets.

7. 7

   Bake, one sheet at a time, for about 12 minutes or until

8. 8

   the edges of the cookies are firm but still soft in the centre.

9. 9

   Let cool completely on the sheets.

10. 10

    These shortbreads will keep for about two weeks in an airtight container in a cool, dry place.