Dark Chocolate Cocoa Nib Shortbread

Line 2 baking sheets with parchment paper or silicone baking mats.

In a bowl, sift together the all-purpose flour, whole wheat flour, cocoa powder, cornstarch, salt and baking soda. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter, granulated sugar, brown sugar and vanilla on medium speed until smooth and incorporated, about 2 minutes, stopping the mixer once to scrape down the sides of the bowl.

Add the flour mixture to the butter mixture in 2 additions, mixing on low speed until just incorporated. The dough will be very crumbly. Turn the mixer to medium and beat until the dough pulls away from the sides of the bowl. If the dough is not coming together, sprinkle in up to 1 Tbs. water to help it come together while mixing. Add the cocoa nibs and mix on low speed just until evenly distributed.

Dump the dough onto a sheet of plastic wrap and use it to help you press the dough into a rectangle about 1/2 inch (12 mm) thick. Wrap the dough tightly and refrigerate for at least 30 minutes or up to 2 days. (At this point, you can freeze the dough for up to 2 months. When ready to use, thaw overnight in the refrigerator and let rest on the counter until pliable enough to roll, then roll out as needed.)

Unwap the dough and, on a floured work surface, using a rolling pin, pound the dough to start flattening it out, turning it as needed to keep it in a square or rectangular shape. If the dough is too crumbly, knead it a few times by folding it and pounding it with the rolling pin; it will start holding together. (There’s no need to worry about overworking the dough.) Roll out the dough 1/4 inch (6 mm) thick, keeping the rectangular shape as much as possible. You’ll notice some cracking; simply press the dough back together. Dip the desired cookie cutter into some flour to prevent sticking and cut out the cookies. Transfer to the prepared baking sheet, using a small offset spatula as needed, and space the cookies at least 1 inch (2.5 cm) apart. Refrigerate the cookies for 20 minutes. Do not skip this step; otherwise, the cookies will lose their shape.

Meanwhile, preheat an oven to 350°F (180°C).

While the cookies are resting, gather up the dough scraps and shape into a rectangle. Using the rolling pin, pound the dough as directed above, then roll out and cut out more cookies. Roll out and cut again. Do this until all the remaining dough has been used, or wrap the remaining dough in plastic wrap and freeze for future use. (There’s no need to worry about overworking the dough here unless it gets too warm. If the dough gets too warm while reworking, pop it in the freezer for 5 to 8 minutes, then work the dough as needed.)

Bake the chilled cookies until they are almost firm to the touch, 22 to 23 minutes. The cookies will continue to firm up as they cool. Transfer the baking sheets to wire racks and let cool for a few minutes, then transfer the cookies to the racks and let cool completely. Transfer to a covered container or to gift bags and store for up to 3 weeks.

Just before serving, using a fine-mesh sieve, dust the cookies with confectioners’ sugar. Makes about 38 cookies.

Recipe by Traci York, creator of the blog Vanilla and Bean