Wow, it has already been a year since I started blogging! I can hardly believe how quickly the time has passed. I’m so happy to have completed a full year of blogging, and I’m grateful for all the support and encouragement I’ve received from my family, friends, and dear readers.
It has been an exciting year, and I hope to continue with the same enthusiasm in the coming year. I also have plans to explore more recipe categories, and I hope to have your continued support along the way.
To celebrate this little blogging anniversary, here is a special treat: Chocolate Shortbread Fingers. This recipe is adapted from a Martha Stewart baking book. These buttery chocolate shortbread cookies have a delicate hint of cinnamon and a crisp, crumbly texture.
Chocolate Shortbread Fingers
Recipe Details
Cookies / Dessert
American
Sashi
20–25 minutes
15 pieces
Ingredients
For the Shortbread
- All-purpose flour – 2 1/2 cups
- Dutch-process cocoa powder – 4 1/2 tsp
- Ground cinnamon – 1/2 tsp
- Baking soda – 1/4 tsp
- Salt – 1/2 tsp
- Unsalted butter – 1 1/2 cups, softened to room temperature; reserve a little for greasing
- Powdered sugar – 1 cup
For Sprinkling
- Granulated sugar – 2 tbsp, or as needed
Equipment
- 12 × 8-inch baking pan
- Parchment paper
- Electric hand mixer
- Spatula
- Fork
- Wire cooling rack
Preparation
- Line a 12 × 8-inch baking pan with parchment paper and lightly grease it with a little of the butter.
- In a bowl, whisk together the all-purpose flour, cocoa powder, cinnamon, baking soda, and salt until evenly combined.
- In a separate mixing bowl, beat the softened butter and powdered sugar with an electric mixer on medium-high speed for about 3–4 minutes, until light and fluffy.
Making the Shortbread
- Gradually add the flour mixture to the butter and sugar mixture.
- Beat on medium speed just until the ingredients come together to form a dough.
- Transfer the dough to the prepared baking pan.
- Using a spatula, press and spread the dough evenly across the pan.
- Place the pan in the freezer for about 20 minutes, or until the dough becomes firm.
- Meanwhile, preheat the oven to 325°F (165°C).
Baking Instructions
- Remove the chilled dough from the freezer.
- Prick the surface evenly all over with a fork.
- Bake at 325°F (165°C) for about 20–25 minutes, or until the shortbread is set and firm.
- Transfer the pan to a wire cooling rack.
- While the shortbread is still warm, carefully cut it into approximately 4 × 1-inch fingers.
- Sprinkle the granulated sugar evenly over the top.
- Allow the shortbread fingers to cool completely before removing them from the pan and serving.
Tips
Room-Temperature Butter: Softened butter creams more easily with the powdered sugar and helps create the characteristic tender shortbread texture.
Do Not Overmix: Once the flour mixture is added, mix only until the dough comes together.
Chilling the Dough: Freezing the pressed dough for about 20 minutes helps it firm up before baking.
Cut While Warm: Cut the shortbread into fingers while it is still warm. Waiting until it is completely cool can make it more likely to crack while cutting.
Storage
Once completely cooled, store the Chocolate Shortbread Fingers in an airtight container at room temperature for up to 1 week.
Recipe Source: Adapted from a Martha Stewart baking recipe.
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