1 stick butter, unsalted and room temp
3/4c all purpose flour
1/2 c confectioner’s sugar
3 tbsp cocoa powder

For icing:
3/4 cup confections sugar,
1 drop yellow/orange food coloring
1 tsp water.

Preheat oven to 300. With mixer, beat butter. Add flour, sugar, and cocoa, mix till just combined.

Chill dough for 10 minutes.

Page dough into 8″ round cake pan. Press edges with a floured fork. Bake until firm, 30 minutes. Immediately score into wedges then cool completely. Break wedges apart and ice.

Whisk ingredients together. Icing should be spreadble but not too thick. If too thick, add another tsp of water.

Put on shortbread and let set 15 minutes.