Chocolate Shortbread

In the bowl of your electric mixer, beat the butter and sugar on high until pale and fluffy, about 3 - 5 minutes.

Add the flour and cocoa powder. Using an electric mixer on stir speed, mix until it just comes together. Form it into a ball and lightly flatten the cookie dough. Wrap in plastic wrap and refrigerate for at least one hour.

Preheat oven to 350 degrees F. Line a large baking tray with parchment paper.

Remove the chilled dough from the fridge and place it on a lightly floured sheet of parchment paper. Gently roll out the dough to about 1/2 inch in thickness. Cut into desired shapes.

Place the cookies on the baking tray and bake for 10 - 12 minutes or until they are slightly puffed and going slightly crisp at the edges. Remove from oven and leave to cool completely on the baking tray.

Repeat for all dough.

Make the glaze by combining the powdered sugar and milk. Stir to combine. Place in a piping bag with a small hole fitting. Drizzle over cookies. Add sprinkles if desired.

Store in an airtight container. Will keep for 3 - 4 days.