Hot Chocolate Shortbread

Aluminum foil
Vegetable cooking spray
2 c all-purpose flour
2 pkgs instant hot cocoa powder
1/4 tsp salt
12 TBS butter, softened
1/2 c sugar
1 egg
1 4.25 oz tube vanilla frosting (we used BLUE)

Preheat oven to 350F. Line a 9x9 in pan with aluminum foil and then spray with cooking spray. Combine flour, hot cocoa powder, and salt in medium bowl. Beat the butter and sugar in a seperate medium bowl with an electric mixer on high until light and fluffy, about 3 minutes. Add egg and beat well. Gradually add the flour mixture into the bowl as you stir and mix just until combined, scraping down sides of bowl. Spread the dough evenly in the pan. Bake until firm to the touch, about 35 minutes. Transfer to a wire rack to cool about 5 minutes. Lift foil and shortbread cookie from pan and place on a cutting board. Cut into 16 strips like shown. After cookies have cooled, dot them with frosting. Let dry before storing.