This is what happens when I clean out my pantry drawer and find extra cocoa powder! My favorite cookie CHOCOLATE-COCOA NIB SHORTBREAD Original recipe by Cindy Mushet, as posted in @food_gal_carolyn I’ve doubled the recipe for you. You’re welcome! Makes 36 cookies Ingredients * 1/2 cup granulated sugar * 1 cup (2 sticks) unsalted butter * 1-3/4 cups (9.5oz/270g) unbleached all-purpose flour * 6 Tbsp. 3oz/85g) * 1/4 tsp salt * 1/2 cup (2oz/56g) roasted cocoa nibs * 4-5 Tbsp. sanding or raw sugar crystals Instructions abbreviated here. Full instructions link in my bio.
 * Place granulated sugar, butter, flour, cocoa and salt in a food processor fitted with the metal blade. Process for about 45 seconds. Scrape down bowl and break up any large clumps with rubber or silicone spatula. Process for another 15 to 30 seconds, until dough looks uniformly dark and forms large, shaggy clumps. Add cocoa nibs and pulse 4 or 5 times to mix into the dough….
 * Squeeze dough into a log about 24 inches long and about 1-1/2 inches in diameter, and gently roll it back and forth until smooth. (Rosie rolls it on parchment paper, which can them be used to wrap the dough for the freezer). Don’t add flour if the dough is sticky — simply refrigerate dough for 15 to 20 minutes to firm up the butter, then try again.
 * Preheat oven to 300F and position and oven rack in the center. Line baking sheet with parchment paper.
* Slice into 3/8-inch-thick rounds. Bake 30min until cookies look dry on top and crisp on bottom. Cool briefly on pan then transfer to rack. #cocoanibs #cocoashortbreadcookies #pantrybaking #cocoapowder #whatsinrosieskitchen (at Walnut Creek, California) https://www.instagram.com/p/CUJsYGdLvB3/?utm_medium=tumblr