1 cup butter, softened
1 egg yolk
1 tablespoon vanilla extract
3/4 cup confectioner's sugar
2 1/2 cups all-purpose flour, unsifted
1/4 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

In mixer bowl, cream butter for 2 minutes. Beat in egg yolk and vanilla. Gradually add sugar and continue beating until smooth.

Combine flour, cocoa, salt and cinnamon. Gradually blend flour mixture into butter mixture with hands or wooden spoon.

Knead mixture on a smooth, flat, unfloured surface (such as a countertop) for 2 to 3 minutes, scraping with metal spatula. Dough will be sticky but pliable.

Spray shortbread mold with vegetable shortening. Press dough into mold.

Bake at 325 degrees for about 45 minutes or until cake is slightly springy to the touch. Cool in mold on rack.

When cool, loosen around edges with metal spatula. Carefully unmold onto serving plate. Cut into wedges.

Makes one shortbread.

Submitted by: Vicki