Chocolate Shortbread with Nib Topping

Ingredients:

• 1 1/2 cups all-purpose flour
  
• 1/2 cup HERSHEY’S Cocoa Powder, unsweetened
  
• Pinch of salt
  
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
  
• 1/3 cup granulated sugar
  
• 1 teaspoon pure vanilla extract
  
• 1 (3.53 ounces) package CACAO RESERVE BY HERSHEY’S 65% Dark Chocolate with Cacao Nibs, finely chopped*

Directions:

Position a rack in the middle of the oven and preheat the oven to 325°F. Whisk together the flour, cocoa, and salt in a medium bowl.

With an electric mixer on medium speed, beat the butter, brown sugar, granulated sugar, and vanilla in a large deep bowl just until thoroughly blended. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low, and add the flour mixture one-third at a time, scraping down the sides of the bowl as necessary, and beating just until blended.

Transfer the dough to an ungreased 9 x 12-inch baking pan, and with your fingertips and a rubber spatula, gently press it evenly over the bottom of the pan. Bake for 45 to 50 minutes, or until firm to the touch. Let cool in the pan on a wire rack for 5 minutes.

With a sharp heavy knife, cut the shortbread, still in the pan, into 36 rectangles. Sprinkle with the chopped chocolate. Let sit for 5 minutes, and spread to cover the top with a small offset spatula. Let cool completely before removing the shortbread from the pan.

Makes 36 cookies   

*Note:  If you don’t have the specific chocolate called for, substitute another chocolate with about the same intensity - the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor.  Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for chocolate of less than 70% cacao.