Seriously Sinful

I am invited to a party this weekend and I'm bringing cookies so I tried out a new recipe. I clipped it out of a Star Tribune column so long ago that the paper has yellowed. The recipe itself isn't new but this is the first time I've used it. The name of the cookie is Seriously Sinful Shortbread. And. they. are. seriously. sinful. I've had a couple so I know. Not only do you put a boatload of cocoa in there but you also grate semi-sweet chocolate into the batter as well. The recipe calls for an entire tablespoon of vanilla - I had to read it 3 times to be sure because it seems like a very large amount of vanilla. I'll just let you read the recipe:

Seriously Sinful Shortbread

Ingredients: 1 C. butter,softened; 1 C. powdered sugar; 1 TB pure vanilla extract; 1/4 tsp. salt; 1 3/4 cup flour, divided; 1/4 C. unsweetened cocoa powder, 1/4 C. grated semisweet chocolate

Directions: In a large bowl, beat butter, sugar, vanilla, and salt at medium high speed until light anf fluffy. Place 1 cup of the flour in a small bowl. Stir in half the butter mixture (one slightly rounded cup of the mixture) and blend well. In another small bowl, combine the remaining 3/4 cup flour, the cocoa and grated chocolate. Add the remaining butter mixture and blend well. Both doughs will be soft. Spoon the chocolate dough into a 12-inch long log on top of an 18-inch long piece of plastic wrap. Spoon the vanilla dough alongside and touching the chocolate dough. Fold the long sides of the plastic wrap over the doughs, pressing them together so they are well-attached. Twist the ends of the wrap to seal. Refrigerate until firm, 1 to 2 hours. Preheat oven to 300 degrees. Unwrap dough and place chocolate side down on a cutting board. Use sharp, thin knife to cut slices 3/8 inch thick. Place slices 1 inch apart on ungreased baking sheets. Bake 15 to 20 minutes or until set. Cookies will not brown. Let stand 3 minutes, then carefully transfer the delicate cookies to a rack with a metal spatula. Cool.