‘Hot’ Chocolate Shortbread

These rich chocolate cookies have a hint of spicy zing that will make them a unique and memorable addition to your holiday cookie tray.

1 cup Gay Lea® Butter (Unsalted), softened 250 mL

2 tsp vanilla 10 mL

2 cups all-purpose flour 500 mL

¾ cup instant Dissolving Sugar 175 mL

½ cup unsweetened cocoa powder, sifted 125 mL

1 tsp each salt and ground cinnamon 5 mL

¼ tsp cayenne pepper 1 mL

melted white and dark chocolate

In a large bowl, beat the butter and vanilla until fluffy. In a separate bowl, whisk the flour with the sugar, cocoa, salt, cinnamon and cayenne pepper; beat into the butter mixture on low just until uniformly combined. Form the dough into a flat disc; wrap and chill for 1 hour or until firm enough to roll easily.

Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper. Roll the dough out between sheets of parchment paper to ¼ inch (5 mm) thick. Cut out shapes using 2-inch (5 cm) cookie cutters. Place the cookies, 1 inch (2.5 cm) apart, on baking sheets. Re-roll scraps and cut out additional cookies once. Bake, in batches, for 8 to 10 minutes or until set. Cool completely on a rack. Drizzle cooled cookies with melted white and dark chocolate for an attractive garnish. Let

stand until completely set before packing.

Makes about 3 dozen cookies

1. Helpful Hint: The heat in these cookies is subtle, so for spice-lovers who want more intensity, increase the cayenne pepper to 1/2 tsp (2 mL).

2. Make-ahead: The dough can be prepared and stored tightly wrapped in the refrigerator for up to 2 days or in the freezer for 1 month before baking. Store the baked shortbreads in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.