Chocolate Shortbread Fingers

The month of May has been rather hectic for us, which hasn’t left much time for baking.  This past weekend we had a wedding where we stayed overnight so by the time we got back on Sunday I was looking for something that wouldn’t take long to whip up.  These Chocolate Shortbread Fingers fit the bill as they have a minimal number of ingredients and only bake for 20 minutes.  Plus it’s always nice when you can just throw one baking sheet in the oven and be done with it.

I appreciated the simplicity of these cookies – nice and chocolaty with hint of cinnamon.  They’re not as gooey as Dennis would like (they are shortbread, after all), but the flavor is spot on.  When you’re looking for a simple but attractive cookie to feed a crowd, it would be hard to beat these.

Chocolate Shortbread Fingers (adapted from Martha Stewart’s Baking Handbook)

3 sticks unsalted butter, room temperature

2 ½ cups + 2 tablespoons flour

4 ½ tablespoons Dutch-process cocoa powder (I used 3 tablespoons of Dutch-process, then used this Black Onyx cocoa for the rest to really bring out the chocolate flavor)

Heaping ½ tsp. ground cinnamon

½ teaspoon salt

¼ teaspoon baking soda

1 cup superfine sugar (I just took regular granulated sugar and put it in the food processor for about 30 seconds)

Granulated sugar, for sprinkling

Preheat the oven to 325.  Butter a 12 x 8 inch rimmed baking sheet and line with parchment paper, leaving a 10inch overhang on long sides.  Set aside.  In a medium bowl whisk together flour, cocoa, cinnamon, salt, and baking soda until combined. 

In a mixer beat the butter and superfine sugar on medium-high speed until light and fluffy, 3-4 minutes.  Add flour mixture and beat on medium speed until just combined.

Spread dough evenly in the prepared pan, either with an offset spatula (this always gives me problems) or patting down with your fingers using Saran wrap.  Chill in the fridge or freezer until firm, about 15 minutes.  Prick dough all over using a fork and bake until just firm to the touch, about 20 minutes.  Transfer to a cooling rack.  While still hot, cut the shortbread into pieces.  Sprinkle with granulated sugar.