I came up with this shortbread recipe on a whim. The layers are flaky, beautiful, rich, and much less grainy than a normal shortbread.
¾ cup unsalted butter at room temperature
¾ cup powdered sugar
1/3 cup granulated sugar
1 teaspoon real vanilla extract
¼ teaspoon salt
1 ½ cups flour
4 Tablespoons unsweetened cocoa powder for divided dough
*Water for spritzing
Combine butter, powdered sugar, granulated sugar, vanilla, and salt and beat until well combined. Add the flour and beat on low speed just until combined. Do not over mix. Divide the dough in half and put half into a container and place in the refrigerator to cool for an hour. Gentle mix in the cocoa powder into the other half and put into a container. Place the chocolate half into the refrigerator for an hour as well.
Pre-heat the oven to 350 degrees.
Take out the dough and kneed separately until combined and no longer crumbly. You may need to spritz lightly with water. Next, combine the two doughs with your hands until they are as marbled as you prefer then press into a lightly oiled shortbread pan. Bake for 30 to 35 minutes until lightly browned. Let cool in the pan for about 10 minutes. Loosen the edges with a knife and invert onto a cutting board. Cut into serving pieces while warm.
Recipe by Laura Flowers