Reviewed: Feb. 16, 2012

Absolutely fantastic and to make them double chocolatey I dipped in melted choc chips/Almond Bark. I made them look like biscoti dipped in chocolate. And they freeze great.

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Reviewer:

Kitty

Cooking Level: Intermediate

Home Town: Rock Island, Illinois, USA

Reviewed: Jan. 23, 2012

As suggested by others, I increased the cocoa and decreased the flour accordingly. This was a tasty recipe with an easy to work with dough. It is too fragile to work with detailed or large (over 2") cutters though. :(

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Reviewer:

StuckOnTheFarm

Cooking Level: Expert

Reviewed: Mar. 9, 2011

So tasty! I substituted mint extract for the vanilla and made my own thin mints! Nom.

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Reviewer:

Sillymow

Reviewed: Mar. 6, 2011

I softened the butter slightly, cut into squares and added to flour/cocoa/sugar mixture. I mixed on low speed until the butter was "pea size." I lined the cookies sheets with parchment paper and lightly sprayed with Bakers Joy. I cut the cookies into shapes, lightly coating (using a pastry brush) with a mixture of one egg white and one tablespoon water. This created a lovely sheen and helped the sparkling sugar to adhere. I baked for 8 minutes, cooled for four on the cookie sheet, and moved to a cooling rack. I drizzled with melted semi-sweet chocolate. These cookies are the perfect chocolate treat without being too sweet. Enjoy!

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Reviewer:

LookWho'sCookin

Reviewed: Dec. 18, 2010

Really tasty! Not overwhelmingly chocolatey, but a nice chocolate flavour and perfect texture. I did cutouts of stars and drizzled them in white chocolate, yummm! And because I can't follow directions well, I used regular cocoa with no added baking powder and they turned out fine.

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Reviewer:

bobolynn

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Dec. 9, 2010

It was so strange making these, but they're delicious! I ended up having to knead the dough with my hands before it'd come together, but that just made it more fun to do.

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Reviewer:

mlsfishi

Reviewed: Dec. 9, 2010

I found this recipe when other searches for a non-cakey red velvet cookie turned up short. Got me to thinking that since red velvet cake is a chocolate cake in diguise, why wouldn't that apply to cut-out cookies as well? This chocolate shortbread recipe appealed to me because of the numerous dependable reviews and gorgeous pictures, so I knew what my end result should resemble. I simply decreased the cocoa powder by half, added a small amount of Wilton's Red-Red to desired shade then cut and baked as directed. Once decorated, these shortbread, while not as chocolatey as the original recipe, not only look gorgeous (pics in profile), they taste gorgeous too. Thanks Emily, soon your red velvet shortbread cookies will be famous as well.

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Reviewer:

Nicolette

Reviewed: Nov. 23, 2010

After all the mixed reviews i decided to still give these a shot. They were great, not too sweet, but I liked that. The dough was so easy to work with and my cookies were sturdy. People who complained need a little lesson in cookie making i think. A shortbread cookie should never be rolled too thin. And I always roll cookies between 2 pieces of parchment paper, then i chilled the flattened dough and cut the cookies and bake. And you really can't over bake them. As soon as the tops were no longer glistening I took them out of the oven. then i drizzled some melted chocolate over the tops. Beauty!

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Reviewer:

sammybaby1

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Charlottetown, Prince Edward Island, Canada

Reviewed: Oct. 18, 2010

This is incredible!! We followed the suggestion to increase the cocoa by a 1/2 cup and reduce the flour by a half a cup. Perfection. We rolled out the dough and placed the whole thing on a cookie sheet. After it was baked, we then used cookie cutters.

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