Brooks Breads Cafe Chocolate Shortbread

3/4 pound butter
3/4 cup powdered sugar
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups flour
2 tablespoons vanilla extract

Cream butter in mixer at high speed for 2 minutes until creamy. Add sugars and continue to beat. Mix in vanilla extract. Scrape sides of bowl. Combine flour and cocoa and fold in to butter mixture until just incorporated; do not over-mix. Refrigerate for 1-2 hours.

When ready to roll, heat oven to 350 degrees F and flour work surface well. Take a piece of dough and form it into a ball, removing any cracks or seams. Roll out evenly. Use flour liberally but brush off excess before baking. Cut into desired shapes. Bake for 10-12 minutes.