I love shortbread cookies all year round, but especially during the holidays. Buttery goodness just seems to be synonymous with Christmas and New Years for me. I made these a week or so ago, and love the combination of sweet and salty. And chocolate. And butter…

INGREDIENTS

1 ¼ cups flour
1/4 cup cocoa powder, sifted
1/2 cup cornstarch
1/4 cup icing sugar
1/4 teaspoon salt
3/4 cups unsalted butter, room temperature
1/4 cup sugar
fleur de sel

DIRECTIONS

Preheat oven to 350F (~180C), and line two cookie sheets with parchment paper. Combine the flour, cocoa powder, cornstarch, icing sugar, and salt in a bowl, and set aside.

In the bowl of an electric mixer, whip the butter and sugar until light and fluffy.

Add the dry ingredients to the butter mixture, and mix by hand until just combined.

Place the dough on a well floured surface, and roll to 1/4″ thick. Cut into desired shapes, and carefully transfer to prepared cookie sheets with a metal spatula. Re-roll the dough only once.

Sprinkle each cookie with fleur de sel, and bake for ~10 minutes, until done. Transfer to cooling rack immediately after removing cookies from the oven.

Eat until your pants don’t fit! ;)