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Emily's Famous Chocolate Shortbread Cookies

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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