wOnKo's Chockie Shortbread Horseshoe Bickie things

This recipe is based in part on one from the Mrs Fields Best Ever Cookie Book, stolen shamefully and modified to be even yummier.

They are crunchy, and you get coated with icing sugar when you bite into them, but taste terrific

Ingredients

Preheat oven to 200 degrees C
In a small bowl, combine flour and cocoa and set aside
In a medium bowl, mix butter, sugar and vanilla until light and smooth. Scrape down sides of bowl then add the flour mixture and mix until well incorporated and doughy.
Take level desertspoon-fulls, shape into snakes and place on Glad Bake lined trays bending them into horseshoe shapes (or any other shape you like). They don't rise too much, so can be placed fairly close together.
Bake for 15-17 minutes until they feel dry on the outside but are still a little soft inside - DO NOT brown (which is difficult as they are already brown :)
Cool on the tray for 2-3 minutes before transferring them to a wire rack for further cooling. When nearly cool, dust with icing sugar
Eat and enjoy

These keep quite well in an air tight container for up to a week (but will not last that long as they are too yummy)
Freeze the dough for ages uncooked, I think - the egg is the only possible salmonella problem
You could add small white chocolate chips to this mix for an even lower calorie snack
Great as horse-shoe shapes for Melbourne Cup day - they really do need to be shaped else they look a little like cat turds before cooking (I have a cat, she confirms this)
Suitable to microwave only if you want them to fail miserably
Kid friendly - no toxic waste or screaming hot liquids. You might need to help your munchkins into the oven (oops, help them put the bickies into the oven)