To a mixing bowl - add butter, powdered sugar.
Whisk it well to form a smooth creamy mixture. I used chilled butter so it took sometime to make it creamy.
Beat an egg until light in a separate bowl.
Add this to butter sugar mixture. Whisk it well for even mixing.
Add vanilla essence. Sift flour, coco powder and add it.
Mix well and gather together to a form a soft dough.
Cling wrap and refrigerate for an hour. (this is for making the dough firm so that while baking it doesn't spread).
Then on a butter paper, roll out the dough to 1/4 inch thickness, then cut using your favourite shaped cookie cutters.
Collect the scraps, roll again until you finish the entire dough. If you feel sticky then slightly flour the cookie cutters before using it.
Meanwhile preheat the oven at 180 deg C for 10 mins.
Line butter paper on the cookie tray and transfer the shaped cookies to the butter paper – I chilled the cookies at this stage for 10 mins while the oven was preheating.
Once the oven is preheated, bake the cookies at 180 deg C for 10-12 mins.
Cool down completely on a wire rack then store. Enjoy Chocolate Shortbread Cookies!