Super Chocolatey Shortbread Rings

1. 1

   TO MAKE THE SHORTBREAD DOUGH: Grate dark chocolate through the finest holes on a cheese grater, and set aside. In a food-processor, add unsalted butter, light brown sugar, dark brown sugar, vanilla extract, and kosher salt. Run until the butter is light, fluffy, and creamy, approximately 2 minutes (scrape the bowl once or twice in between). Add the all-purpose flour, cocoa powder, grated dark chocolate, and ground cinnamon. Pulse/run until a cohesive dough has come together. Gather it into a ball, wrap the shortbread dough in parchment paper, and chill in the fridge for 1 hour before rolling.

2. 2

   TO BAKE THE COOKIES: Preheat the oven on 325u00b0 F (165u00b0 C). Dust the working surface lightly with flour, then roll the shortbread-dough out until 1/4-inch thick. Using one large round cookie cutter and one small round cookie cutter to cut out as many donut-shaped rings as you can. Transfer the cut cookies onto a parchment-lined baking sheet. Gather the scraps, roll out, and cut again. Repeat this process until you've used up all the shortbread dough-about 12 to 14 rings. Keep the cookies wrapped in the fridge or freezer if not baking immediately.

3. 3

   Bake the cookies in the preheated oven for 20 to 22 minutes. Let them cool completely on a cooling rack, then dust with powdered sugar.

* Per serving · 4 servings · Values may vary.

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