Chocolate Shortbread Fingers

1. 1

   Preheat the oven to 325F.

2. 2

   Butter a 12-by-8-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside.

3. 3

   In a medium bowl, whisk together flour, cocoa, cinnamon, salt, and baking soda until combined.

4. 4

   In an electric mixer fitted with the paddle attachment, beat the butter and superfine sugar on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl.

5. 5

   Add flour mixture, and beat on medium speed until just combined.

6. 6

   Using a small offset spatula, evenly spread dough in prepared baking sheet.

7. 7

   Chill in the freezer or refrigerator until dough is firm, about 15 minutes.

8. 8

   Prick dough all over with a fork; bake until just firm to the touch, about 20 minutes.

9. 9

   Transfer to a wire rack.

10. 10

    While still hot, use a large knife to cut shortbread into 4-by-1-inch pieces.

11. 11

    Sprinkle with granulated sugar.

12. 12

    Cool completely in the pan.

13. 13

    Shortbread can be kept in an airtight container at room temperature for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.