Chocolate Shortbread Fingerss

Makes: 22

We already shared a shortbread cookie recipe, but we couldn’t resist the temptation of trying this twist on the classic that adds a good amount of chocolate flavor. The traditional long finger shape make these cookies perfect for dipping in your favorite hot beverage. 

• Ingredients

  1. 3 sticks (12 tablespoons) unsalted butter, room temperature, plus more for greasing pan

  2. 2 cups + 2 tablespoons all-purpose flour

  3. 4½ tablespoons Dutch-process cocoa powder

  4. Heaping ½ teaspoon ground cinnamon

  5. ½ teaspoon salt

  6. ¼ teaspoon baking soda

  7. 1 cup superfine sugar

  8. Granulated sugar, for sprinkling

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• Preparation

  • Grease a 12-by-8-inch rimmed baking sheet with butter.

  • Line with parchment paper, leaving a 1-inch overhang on the long sides.

  • Flour

  • Cocoa powder

  • Cinnamon

  • Salt

  • Baking soda

  • Beat the butter and superfine sugar on medium-high speed until light and fluffy (about 3–4 minutes).

  • Scrape down the sides of the bowl as needed.

  • Reduce to medium speed and mix in the flour mixture until just combined.

  • Chill in the freezer or refrigerator for about 15 minutes until firm.

  1. Sprinkle with granulated sugar.

  2. Preheat oven to 325°F (165°C).

  3. In a medium bowl, whisk together:

  4. In a stand mixer fitted with the paddle attachment:

  5. Spread the dough evenly into the prepared baking sheet using a small offset spatula.

  6. Prick the dough all over with a fork. Bake for about 20 minutes, or until just firm to the touch.

  7. While still hot, cut the shortbread into 4-by-1-inch pieces using a large knife.

  8. Cool completely in the pan on a wire rack.

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• Storage

• Store shortbread in an airtight container at room temperature for up to 1 week.

• Enjoy your rich, spiced shortbread fingers!