Michael Recchiuti's recipe for Chocolate Shortbread Cookies. They're absolutely delicious and worth the time and effort. This year for National Shortbread Day, I'm more about easy and quick, so here's my favorite recipe for Chocolate Shortbread. This recipe is adapted from Martha Stewart’s Baking Handbook. You can also make cookies using this recipe, but that's for another day. I use unsalted butter in this recipe, but then I use unsalted butter in just about every recipe!
CHOCOLATE SHORTBREAD FINGERS
1-1/2 cups plus two Tbsp all-purpose flour
4-1/2 Tbsp Dutch processed cocoa powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda
1-1/2 cups unsalted butter, softened (this is really key.. butter should be room temperature)
1 cup superfine sugar (ok, I have this on hand, but if you don't, put granulated sugar in the blender. Be sure and measure again)
Granulated sugar (for sprinkling)
Preheat oven to 325F.
Butter 12 x 8 inch pan. Line with parchment paper.
In bowl, whisk together flour, cocoa, cinnamon, salt, and baking soda until combined.
Place butter and superfine sugar in mixing bowl and beat until light and fluffy – three to four minutes (use the paddle attachment). Scrape down sides of bowl and add flour mixture. Beat on medium until just combined.
Spread dough in pan, using spatula or your fingers to even out the surface. Freeze dough until firm – approximately 15 minutes. Prick dough all over with tines of a fork, and place in oven. Bake 20 (to 30) minutes. Dough should be just firm to the touch.
Place pan on wire rack to cool. While still hot, cut dough into strips, and sprinkle with granulated sugar. Dough should cool completely in pan.
For a twist: Sprinkle sea salt on top instead of sugar--or a mixture of both.