Stamped Chocolate Shortbread

No need to buy cookie stamps...use kitchen tools to create texture! See my Spicy Stamped Cookie recipe for details on the tools–scroll to bottom for pix. If you don't feel like stamping, skip step 7 in the recipe. These cookies are just as yummy without texture. :-)

​some tips:

• butter — feel free to substitute vegan butter. i've done it and they turn out awesome. Most vegan butter has salt, but if you can find it, Earth Balance now has unsalted vegan butter sticks. If your salt has butter, omit the salt in the recipe.
• black cocoa — if you don't have access to this oreo-like wonder, you can substitute natural cocoa. However, i HIGHLY recommend you make the effort to get it.​​

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Yield: about 60 2” cookies

​Dough Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
½ teaspoon sea salt
1 tsp vanilla extract
¼ cup + 1 tbsp black cocoa (i use King Arthur)
½ cup unsweetened natural cocoa, plus 2-3 tbsp for coating stamp
1 3/4 cups all-purpose flour

Icing Ingredients:
2 cups confectioners' sugar
warm water
​pinch salt

tools:
stamping tool (optional)
​Parchment paper or silicone baking mat
wax paper
​food safe paintbrush

Method:

1. Preheat oven to 325°. Line baking sheets with parchment paper or baking mat.
2. Using a stand mixer with paddle attachment, cream butter, sugar, vanilla and salt on medium speed until well blended. scrape down sides of the bowl as needed.
3. Stir in both cocoas, pulsing so you don't end up in a cocoa dust cloud, until just incorporated. Add flour and mix just until blended, being careful not to over-mix.  Dough should be firm and hold together well, but should no longer be sticky. You may need to adjust flour quantity.
4. Divide dough in thirds and place each third on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching dough between the two sheets.​
5. Roll out to 1/4" thickness, smoothing any creases that develop in wax paper.
6. Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving other sheet underneath dough.
7. Spoon a little cocoa into to a small, shallow bowl. Dip stamping tool in cocoa (to prevent sticking), and then press into dough. Make sure to press firmly so texture is pronounced enough to survive baking, but not too much that cookie becomes too thin to handle. Cut out cookies & place on baking sheet, 1" apart. 
8. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
9. Bake in preheated oven 8-10 minutes, rotating pans halfway through. cookies are done when surface is set and a delicious aroma is wafting around your kitchen. These are easy to burn since you can't see them browning, so make sure not to over-bake.
10. While cookies are baking, make glaze. Blend 3-4 tablespoons of water, powdered sugar, and salt until smooth. If needed, add a little more water and mix until it's a thick liquid consistency, similar to maple syrup. Cover bowl with a dish so icing doesn't dry out.
11. A couple of minutes after cookies come out of oven, while they're still warm, apply icing with paintbrush -- be sure to use a light touch so as not to disturb the texture, and work quickly, resisting the urge to go back and fix anything because the glaze starts setting in seconds. imperfections add to the texture and beauty! Set the cookies on a baking tray to dry.
12. Allow to dry for several hours before putting in an airtight container. Store at room temperature for up to a week.