Another variation on the traditional shortbread:
1/2 cup butter at room temperature
1-1/2 tablespoons cocoa powder
1/2 cup powdered sugar, unsifted
1/2 teaspoon vanilla
1 cup flour, unsifted
Cream the butter until light, cream in the powdered sugar and cocoa powder and vanilla. Now work in the flour. Knead the dough on an unfloured board until nice and smooth. Spray the shortbread pan with a non stick vegetable spray, very lightly. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees F for about 30 to 35 minutes; don’t let the edges get too dark. Let the shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut the shortbread into serving pieces while it is still warm.