Chocolate Pecan Shortbread

Directions

1. 1

   1 1/2 c All-purpose flour 1/2 c Unsweetened cocoa powder 1/2 c Confectioners' (icing) sugar 1 c Unsalted butter 1/2 ts Vanilla extract 1 c G

2. 2

   I came up with the recipe when my sister, who can't eat eggs, asked for (begged for) a chocolate cookie without eggs

3. 3

   Flattening the cookies turns them nice and crispy and you can make them even crunchier by topping them with crystallized sugar rather than t

4. 4

   Preheat the oven to 350 degrees

5. 5

   Grease a baking sheet well

6. 6

   Place the flour, cocoa, and confectioners' sugar in a food processor

7. 7

   Turn the machine on and slowly add the butter, 2 tablespoons/30 g/1 ounce at a time

8. 8

   Add the vanilla and process until the dough forms a ball on top of the blades