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Chocolate Shortbread
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1 cup flour
1 heaping tsp. baking cocoa
1 stick butter, softened
1/4 tsp. almond extract
1/8 tsp. salt
2 Tbl. cornstarch
1/2 cup sugar
1/2 tsp. vanilla
Chocolate sprinkles
Preheat oven to 325.
In a small bowl, mix flour, salt, cornstarch and cocoa and set aside.
In a medium bowl, beat softened butter with electric mixer til smooth. Add sugar and beat til mixed. Add dry ingredients to butter mixture and cut them in with a pastry cutter (or two forks) until thoroughly mixed.
Gather into a ball and press into pie pan. use a thin knife to draw dough slightly away from the edges. Press tines of fork into the dough in regular intervals to create a design.
Mark cutting lines with knife, dividing it into 16 wedges. Sprinkle with chocolate sprinkles.
Bake in the center of preheated oven for 20 minutes, then turn the pie pan around and bake for 20 minutes more. Don't over bake! Remove from oven and allow to cool approximately 10 minutes. Gently rescore with sharp knife.
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