Chocolate Pecan Sandies: Pecan Sandies Day

Today is National Pecan Sandies Day. Pecan sandies are great shortbread cookies, and all I've done is add chocolate to make them all that much better.

Pecan Sandies: A shortbread cookie with ground pecans added to the flour. The cookies are easy to make -- flour, butter, sugar, salt, vanilla -- and pecans. The name Sandie might have something to do with the color or texture--or not. 

I have two recipes for Chocolate Pecan Sandies. The first is the full recipe for Chocolate Pecan Sandie Cookies. The second would be to use a 'regular' pecan sandie recipe (BrownEyedBaker's recipe for "non-chocolate" pecan sandies. ) and add chocolate chips.

Pecan Sandies are simple to make and taste delicious. They're not too sweet. Some people like to chop the pecans coursely, and that works, but you can also pulverize the pecans. To form the cookies, I use the drop method, but some people like to make logs and then slice them. Either way, they'll taste great!

Chocolate Pecan Sandies

Ingredients
1 cup unsalted butter, room temperature
1/2 cup white sugar
1 tsp pure vanilla extract
1-3/4 cups all-purpose flour
1-1/2 cups (about 6 ounces) ground pecans, divided use
1/2 cup unsweetened good quality DARK cocoa powder
1/3 cup confectioners' sugar

Directions
Preheat oven to 350 F.
Grease cookie sheet or line with parchment.
Cream butter and sugar until light and fluffy. Beat in vanilla until well blended.
Mix together flour, 1 cup ground pecans, and cocoa powder, then beat flour mixture into butter mixture.
Chill dough for 30 minutes.
Combine remaining 1/2 cup ground pecans and 1/3 cup confectioners' sugar in a bowl.
Form dough into 1-inch balls.
Roll in pecan sugar mixture (reserve any leftover sugar mix) and place on baking sheets.
Bake for 20 to 25 minutes.
Cool, then dip pecan sandy cookie tops in any remaining pecan sugar.

CHOCOLATE SHORTBREAD HEARTS: National Shortbread Day!

Today is National Shortbread Day! I love shortbread! The large amount of butter is what makes shortbread short: the term short, when applied to biscuits and pastry, means crumbly, like shortcrust pastry should be. It is the reason why the fat added to biscuits and pastries is called shortening.

The history of shortbread goes back to at least the 12^th century and originally started life as ‘biscuit bread’; biscuits that were made from left-over bread dough that was sometimes sweetened and dried out in the oven to form a hard, dry rusk. Over time the leavening was lost and exchanged for butter, making it an expensive fancy treat that was only bought for celebrations such as Christmas and Hogsmanay (Scottish New Year). There are similar ‘breads’ outside of Scotland such as Shrewsbury cakes and Goosnagh cakes.

So for today's Shortbread Holiday, here's a recipe for Chocolate Shortbread Hearts from Melissa Clark that appeared in the New York Times several years ago. You can make it today for National Shortbread Day or bookmark this recipe for Valentine's Day!

The dough is basic, and you can decorate in so many different ways! I love versatile recipes, don't you? These buttery shortbread cookies are dunked partway in melted chocolate and sprinkled with freeze-dried raspberries. I found some really good freeze-dried raspberries at Trader Joe's, and now always have them in my pantry. You can also use flaky sea salt, chopped pistachios, or coconut to top the dipped chocolate!

CHOCOLATE SHORTBREAD HEARTS

Tips:
Be sure not to roll the dough thinner than 1/2 inc or the cookies might break. 
Use European-style butter. It's higher in butter fat and the cream was cultured before churned. I use French butter.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened Dutch-processed cocoa powder
• 1/8 teaspoon fine sea salt
• 1 cup salted European-style (or cultured) butter, softened
• 2/3 cup granulated sugar
• 1 large egg yolk
• 6 ounces dark, milk or white chocolate chips, or use some of each (about 1 cup)
• 1/3 cup freeze-dried raspberries, lightly crushed 

Directions

1. In medium bowl, whisk together flour, cocoa powder and salt.
2. In bowl of electric mixer, beat together butter and sugar until smooth. Beat in yolk, scraping the sides of the bowl as necessary. Mix in flour mixture until just combined. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
3. Once chilled, remove plastic wrap and sandwich dough between two sheets of parchment paper. Roll it out into a 1/2-inch-thick slab. Leaving dough between the parchment, place it on a baking sheet or large plate and refrigerate for 30 minutes (or up to 24 hours).
4. Heat oven to 325 degrees, and line two cookie sheets with parchment paper.
5. Pull dough from refrigerator, and remove parchment from dough. Using a 2-inch heart-shaped cutter, cut out as many hearts as possible. Transfer them to the prepared cookie sheets. Reroll the dough scraps and repeat.
6. Bake cookies for 18 to 23 minutes, until puffed and set, rotating the cookie sheets halfway through. Transfer pans to wire racks to cool completely.
7. In heatproof measuring cup, melt chocolate in the microwave in 20-second intervals, stirring in between.
8. Dip half of each cooled cookie in melted chocolate, letting excess drip back into measuring cup. Place back on parchment-lined baking sheets, and sprinkle chocolate with crushed raspberries. Let cool until chocolate is set, then store in an airtight container.

CHOCOLATE SHORTBREAD FINGERS: National Shortbread Day

Today is National Shortbread Day. Since Shortbread is all about butter, use the very best butter in the following recipe! A few years ago on National Shortbread Day I posted 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

Ingredients
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)

Directions
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.

CHOCOLATE SHORTBREAD HEARTS: National Shortbread Day

Today is National Shortbread Day! I love shortbread! The large amount of butter is what makes shortbread short: the term short, when applied to biscuits and pastry, means crumbly, like shortcrust pastry should be. It is the reason why the fat added to biscuits and pastries is called shortening.

The history of shortbread goes back to at least the 12^th century and originally started life as ‘biscuit bread’; biscuits that were made from left-over bread dough that was sometimes sweetened and dried out in the oven to form a hard, dry rusk. Over time the leavening was lost and exchanged for butter, making it an expensive fancy treat that was only bought for celebrations such as Christmas and Hogsmanay (Scottish New Year). There are similar ‘breads’ outside of Scotland such as Shrewsbury cakes and Goosnagh cakes.

So for today's Shortbread Holiday, here's a recipe for Chocolate Shortbread Hearts from Melissa Clark that appeared in the New York Times several years ago. You can make it today for National Shortbread Day or bookmark this recipe for Valentine's Day!

The dough is basic, and you can decorate in so many different ways! I love versatile recipes, don't you? These buttery shortbread cookies are dunked partway in melted chocolate and sprinleed with freeze-dried raspberries. I found some really good freeze-dried raspberries at Trader Joe's, and now always have them in my pantry. You can also use flaky sea salt, chopped pistachios, or coconut to top the dipped chocolate!

CHOCOLATE SHORTBREAD HEARTS

Tips:
Be sure not to roll the dough thinner than 1/2 inc or the cookies might break. 
Use European-style butter. It's higher in butter fat and the cream was cultured before churned. I use French butter.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened Dutch-processed cocoa powder
• 1/8 teaspoon fine sea salt
• 1 cup salted European-style (or cultured) butter, softened
• 2/3 cup granulated sugar
• 1 large egg yolk
• 6 ounces dark, milk or white chocolate chips, or use some of each (about 1 cup)
• 1/3 cup freeze-dried raspberries, lightly crushed 

Directions

1. In medium bowl, whisk together flour, cocoa powder and salt.
2. In bowl of electric mixer, beat together butter and sugar until smooth. Beat in yolk, scraping the sides of the bowl as necessary. Mix in flour mixture until just combined. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
3. Once chilled, remove plastic wrap and sandwich dough between two sheets of parchment paper. Roll it out into a 1/2-inch-thick slab. Leaving dough between the parchment, place it on a baking sheet or large plate and refrigerate for 30 minutes (or up to 24 hours).
4. Heat oven to 325 degrees, and line two cookie sheets with parchment paper.
5. Pull dough from refrigerator, and remove parchment from dough. Using a 2-inch heart-shaped cutter, cut out as many hearts as possible. Transfer them to the prepared cookie sheets. Reroll the dough scraps and repeat.
6. Bake cookies for 18 to 23 minutes, until puffed and set, rotating the cookie sheets halfway through. Transfer pans to wire racks to cool completely.
7. In heatproof measuring cup, melt chocolate in the microwave in 20-second intervals, stirring in between.
8. Dip half of each cooled cookie in melted chocolate, letting excess drip back into measuring cup. Place back on parchment-lined baking sheets, and sprinkle chocolate with crushed raspberries. Let cool until chocolate is set, then store in an airtight container.

SHORTBREAD SCOTTIE DOGS WITH MUDDY BOOTS: National Dog Day!

Today is National Dog Day! Every day is Dog Day here, but here's a recipe for people to celebrate. Just don't give feed this to your dogs. Chocolate is bad for dogs.

I love Walkers Shortbread Scottie Dogs. They combine two of my favorite things--pure butter shortbread and dogs. These scotties are definitely BEST IN SHOW!

Dogs tend to get muddy. No rain here in Northern California, but we have heavy fog, and the dogs often come in with muddy paws after their morning romp. So, I thought it would be fun to dip these Scottie dogs in Chocolate. I decided on milk chocolate to be more 'mud-like'. Apologies for the photo. I didn't shake the cookies off after I dipped them. That would have shown the shape better, but they still taste wonderful! 

Walkers Shortbread Scottie Dogs with Muddy Boots

Ingredients
4 squares of Guittard baking milk chocolate
a bit of unsalted butter

Directions
Melt chocolate and butter together in the top of a double boiler or saucepan over saucepan with simmering water. Stir so it doesn't seize.
Dip Shortbread Scottie dogs in 'mud'. Remember that Scotties are low to the ground, so dip as low as you like.  Be more professional than I was, and shake the excess chocolate from the shortbread cookie.
Put chocolate covered Scotties on parchment and place in refrigerator for 30 minutes to harden.

You can also dip in chocolate and roll in chopped nuts. You know dogs-- they pick up 'debris.'

No time to dip? Walkers also makes Shortbread Chocolate Scottie Dogs.

CHOCOLATE PECAN SANDIES: National Pecan Sandies Day!

Today is National Pecan Sandies Day. Pecan sandies are great shortbread cookies, and all I've done is add chocolate to make them all that much better.

Pecan Sandies: A shortbread cookie with ground pecans added to the flour. The cookies are easy to make -- flour, butter, sugar, salt,  vanilla -- and pecans. The name Sandie might have something to do with the color--or not. Urban myth?

I have two recipes for making Chocolate Pecan Sandies. The first is the full recipe for Chocolate Pecan Sandie Cookies. The second would be to use a 'regular' pecan sandie recipe (BrownEyedBaker's recipe for "non-chocolate" pecan sandies. ) and add chocolate chips.

Pecan Sandies are simple to make and taste delicious. They're not too sweet. Some people like to chop the pecans coursely, and that works, but you can also pulverize the pecans. To form the cookies, I use the drop method, but some people like to make logs and then slice them. Either way, they'll taste great!

Chocolate Pecan Sandies

Ingredients
1 cup unsalted butter, room temperature
1/2 cup white sugar
1 tsp pure vanilla extract
1-3/4 cups all-purpose flour
1-1/2 cups (about 6 ounces) ground pecans, divided use
1/2 cup unsweetened good quality DARK cocoa powder
1/3 cup confectioners' sugar

Directions
Preheat oven to 350 F.
Grease cookie sheet or line with parchment.
Cream butter and sugar until light and fluffy. Beat in vanilla until well blended.
Mix together flour, 1 cup ground pecans, and cocoa powder, then beat flour mixture into butter mixture.
Chill dough for 30 minutes.
Combine remaining 1/2 cup ground pecans and 1/3 cup confectioners' sugar in a bowl.
Form dough into 1-inch balls.
Roll in pecan sugar mixture (reserve any leftover sugar mix) and place on baking sheets.
Bake for 20 to 25 minutes.
Cool, then dip pecan sandy cookie tops in any remaining pecan sugar.

CHOCOLATE SHORTBREAD FINGERS: National Shortbread Day!

Today is National Shortbread Day. Since Shortbread is all about butter, use the very best butter in the following recipe! A few years ago on National Shortbread Day I posted 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

Ingredients
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)

Directions
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.

CHOCOLATE SHORTBREAD HEARTS: National Shortbread Day

Today is National Shortbread Day! I love shortbread! The large amount of butter is what makes shortbread short: the term short, when applied to biscuits and pastry, means crumbly, like shortcrust pastry should be. It is the reason why the fat added to biscuits and pastries is called shortening.

The history of shortbread goes back to at least the 12^th century and originally started life as ‘biscuit bread’; biscuits that were made from left-over bread dough that was sometimes sweetened and dried out in the oven to form a hard, dry rusk. Over time the leavening was lost and exchanged for butter, making it an expensive fancy treat that was only bought for celebrations such as Christmas and Hogsmanay (Scottish New Year). There are similar ‘breads’ outside of Scotland such as Shrewsbury cakes and Goosnagh cakes.

So what's a new recipe for Shortbread? Here's one for Chocolate Shortbread Hearts from Melissa Clark that appeared in the New York Times! You can make it today for National Shortbread Day or save this recipe for Valentine's Day!

The dough is basic, and you can decorate in so many different ways! I love versatile recipes, don't you? These buttery shortbread cookies are dunked partway in melted chocolate and sprinleed with freeze-dried raspberries. I found some really good freeze-dried raspberries at Trader Joe's, and now always have them in my pantry. You can also use flaky sea salt, chopped pistachios or coconut to top the dipped chocolate!

CHOCOLATE SHORTBREAD HEARTS

Tips:
Be sure not to roll the dough thinner than 1/2 inc or the cookies might break. 
Use European-style butter. It's higher in butter fat and the cream was cultured before churned. I use French butter.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened Dutch-processed cocoa powder
• 1/8 teaspoon fine sea salt
• 1 cup salted European-style (or cultured) butter, softened
• 2/3 cup granulated sugar
• 1 large egg yolk
• 6 ounces dark, milk or white chocolate chips, or use some of each (about 1 cup)
• 1/3 cup freeze-dried raspberries, lightly crushed 

Directions

1. In medium bowl, whisk together flour, cocoa powder and salt.
2. In bowl of electric mixer, beat together butter and sugar until smooth. Beat in yolk, scraping the sides of the bowl as necessary. Mix in flour mixture until just combined. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
3. Once chilled, remove plastic wrap and sandwich dough between two sheets of parchment paper. Roll it out into a 1/2-inch-thick slab. Leaving dough between the parchment, place it on a baking sheet or large plate and refrigerate for 30 minutes (or up to 24 hours).
4. Heat oven to 325 degrees, and line two cookie sheets with parchment paper.
5. Pull dough from refrigerator, and remove parchment from dough. Using a 2-inch heart-shaped cutter, cut out as many hearts as possible. Transfer them to the prepared cookie sheets. Reroll the dough scraps and repeat.
6. Bake cookies for 18 to 23 minutes, until puffed and set, rotating the cookie sheets halfway through. Transfer pans to wire racks to cool completely.
7. In heatproof measuring cup, melt chocolate in the microwave in 20-second intervals, stirring in between.
8. Dip half of each cooled cookie in melted chocolate, letting excess drip back into measuring cup. Place back on parchment-lined baking sheets, and sprinkle chocolate with crushed raspberries. Let cool until chocolate is set, then store in an airtight container.

CHOCOLATE SHORTBREAD FINGERS: National Shortbread Day

Today is National Shortbread Day, and Shortbread is all about butter. As always, use the very best butter in the following recipe! A few years ago on National Shortbread Day I posted 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

Ingredients
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)

Directions
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.

Chocolate Shortbread Fingers: National Shortbread Day

Who doesn't like butter? One thing about shortbread is that it contains a lot of butter! A few years ago on National Shortbread Day I posted 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

Ingredients
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)

Directions
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.

Shortbread Chocolate Chip Cookies

The other night my friend Sue Trowbridge made these fabulous Shortbread Cookies with Chocolate Chips. Sue found the recipe on the back of the packet of Ghirardelli Chocolate Chips. You can use Milk Chocolate Chips, but my favorite for Chocolate Chip Cookies is always Semisweet Chocolate Chips. Whichever you use, you'll love these cookies!

Shortbread Chocolate Chip Cookies

Preheat oven to 350 degrees

Ingredients
1 cup (2 sticks) butter, room temperature
1/4 cup sugar
2 cups flour
1 cup Milk Chocolate Chips

Directions
Whip butter and sugar together with hand mixer.
Add gradually: 2 cups flour
Dough will be crumbly!
Add 1 cup Ghirardelli Milk Chocolate Chips (or any large chocolate chip)
Form into 1 inch balls on non stick baking sheets (or whatever you like to use)
Bake for 13-15 minutes. Cookies will be light in color when baked.

Chocolate Shortbread: National Shortbread Day

Who doesn't like butter? One thing about shortbread is that it contains a lot of butter! A few years ago on National Shortbread Day I posted 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 sweet butter in this recipe, but then I use sweet butter in just about every recipe!

CHOCOLATE SHORTBREAD FINGERS

Ingredients
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 sweet 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)

Directions
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.

Chocolate Shorbread Fingers: National Shortbread Day

Who doesn't like butter? One thing about shortbread is that it contains a lot of butter! A few years ago on National Shortbread Day I posted 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. The 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 sweet butter in this recipe, but then I use sweet butter in just about every recipe!

CHOCOLATE SHORTBREAD FINGERS

Ingredients
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 sweet 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)

Directions
Preheat oven to 325F. 
1. Butter 12 by 8 inch pan. Line with parchment paper.
2. In bowl, whisk together flour, cocoa, cinnamon, salt, and baking soda until combined
3. 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.
4. 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.
5. 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.