Chocolate Shortbread

• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup butter, softened
• 3/4 cup sifted powdered sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/8 teaspoon salt

Instructions:

Grease a 9-inch fluted tart pan or cookie sheet. Combine flour and cocoa powder. In another bowl, beat butter on medium high speed or until fluffy. Add powdered sugar, vanilla, almond extract, and salt. Beat together. Add the flour mix bit by bit and combine until crumbly. Knead in a ball until smooth. Put into the pan or arrange in a 9-inch round on the cookie sheet, sculpting the edge if desired. Cut into 12 wedges. Prick each wedge 3 times with a fork, all the way through. Bake at 325º F for 30 minutes. Cool in the pan for 5 minutes, then remove to wire rack for cooling.