Chocolate Shortbread

A crisp and semi-bitter cookie, perfect to go with a cup of tea. Not too sweet, so great for those who don't like chocolate because it's "too rich."

yield: 24 servings

1 cup flour
3 Tbsp unsweetened dark cocoa
1/4 tsp salt
1/2 cup powdered sugar
5 Tbsp butter, softened
1/4 cup canola oil

1. Combine flour, cocoa, and salt in a small bowl; stir with a whisk.
2. Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture and mix with hands until combined; wrap in plastic wrap. Refrigerate 30 minutes.
3. Preheat oven to 325°.
4. Place dough on baking sheet coated with cooking spray; press dough into an 8x5-inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 30 minutes or just until set. Cut shortbread into 24 pieces. Cool completely.