Chocolate Shortbread (for cast iron pan)

• 1 cup butter at room temperature
• 1 cup 10X (powdered) sugar
• 6 tbsp cocoa
• 1 tsp vanilla
• 1½ cup flour
• 2 tbsp cornstarch
• ¼ tsp salt
• ⅔ cup finely chopped walnuts (optional)

1. Grease and flour cast iron mold.
2. Cream butter. Add sugar and cocoa and cream until light.
3. Add vanilla.
4. Sift flour, cornstarch, and salt together. Stir in nuts and mix into creamed mixture.
5. Press into mold and trim.
6. Bake at 325° for 20 to 30 minutes until cookie is firm. Cool 10-15 minutes before turning out.