Chocolate Shortbread Fingers

Ok, here’s my last cookie-type-thing for you for at least a little while. I promise to share some healthier stuff with you soon. But I thought you’d enjoy these. It’s a great recipe to have on hand because you’re likely to already have everything you need to make them and they’re easy to make to boot.

But healthy they are not. Look at all that butter!

But I’m a firm believer in everything in moderation. So maybe you just don’t go wild with these and maybe you go for a walk after dinner or something, but you should still treat yourself to a little chocolaty goodness every once in a while.

‘Cause the thing is that all that butter sure does make these good! The teaspoon of cinnamon adds a lovely Mexican chocolate kick.

Chocolate Shortbread Fingers #

Adapted from Martha Stewart’s Baking Handbook

1 1/2 cups plus two tbs all-purpose flour
4 1/2 tbs dutch-processed cocoa powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda
1 1/2 cups butter, softened
1 cup superfine sugar*
Granulated sugar (for sprinkling)

Preheat oven to 325. Butter a 12 by 8 inch pan ( I used a 13 by 9 inch pan and it worked fine) and line with parchment paper or foil with some overhang so you can grab the whole thing right out of the pan at the end.

In a small bowl, whisk together the flour, cocoa powder, cinnamon, salt and baking soda.

Beat the butter and superfine sugar until light and fluffy, about three to four minutes. Scrape down the sides of the bowl and add the flour mixture. Beat until just combined. It’s going to be super-thick (all that butter!)

It’s going to be super-thick (all that butter!), but do your best to spread the dough evenly in pan. I used my hands to mash it in and then an offset spatula to smooth it out. Freeze the dough until firm – approximately 15 minutes. Prick dough all over with the tines of a fork, and place in the oven. Bake 20 minutes. Dough should be just firm to the touch.

Place the dough (still in the pan) on a wire rack to cool. While it is still hot, cut dough into long rectangles, and sprinkle with granulated sugar. The dough should cool completely in the pan. Once cool, just lift them out using the parchment paper.

*Note: if you don’t have superfine sugar make your own by processing regular sugar in a food processor or blender until powdery. Just remember to measure the sugar after you process it, since the volume may change.