The balanced flavour of these bitter-sweet cocoa shortbreads make them ideal for sandwiching with sweet frosting.
226 g 1 cup Mirage Margarine, room temperature
160 g ¾ cup Granulated sugar
60 g ¾ cup Cocoa powder
260 g 2 cups All-purpose flour, sifted
10 ml 2 tsp Vanilla extract
2 gm ½ tsp Baking soda
4 g 2 tsp Salt
- Pre-heat the oven to 325°F (160°C).
- In a large bowl, cream the Mirage Margarine on high speed with an electric mixer for 3 minutes until smooth and fluffy, scraping down the sides several times with a rubber spatula.
- Add the sugar, vanilla, and salt. Mix on medium speed for 6 minutes, scraping down the sides of the bowl several times with a rubber spatula.
- In a separate large bowl, sift together the flour, cocoa, and baking soda.
- Scrape down the margarine mixture with a spatula. Add the flour mixture to the margarine mixture.
- Mix on low speed until just combined. Over-mixing will result in a tough cookie.
- Form the dough into a rectangle on a lightly floured surface. Cover tightly with plastic wrap, transfer to the refrigerator and let rest for 30 minutes. This allows the moisture in the dough to evenly distribute, which makes the dough easier to roll.
- Remove the dough from the fridge and roll out on a lightly-floured surface to a thickness of 1 cm. Cut into any desired shape and place on a parchment-lined baking sheet.
- Place in the preheated oven and bake for 8-12 minutes, or until the edges are golden and the centers no longer look wet. Be sure to rotate the tray halfway through baking.
- Transfer the cookies to a resting rack and allow them to cool completely before eating or decorating.
- For those who love chocolate and nuts, dip the tops of the cookie in melted chocolate and then dip the chocolate-coated tops in chopped nuts.
- Take 2 cookies and spread or pipe a layer of vanilla or chocolate frosting onto one cookie and sandwich with another.