Chocolate Shortbread Fingers

I found this recipe in Martha Stewart’s Baking Handbook while I was looking for another recipe. The book just kind of fell open to the page with the recipe and picture. Instantly, I changed gears and decided that these had to be made immediately.

Earlier in the day, I visited my local cook’s store in search of a shortbread pan. You know the kind with the designs on the bottom that make your shortbread cookies look so lovely. She had recently sold out, so I had put my shortbread baking designs on hold. Then, this recipe found its way to me.

Chocolate Shortbread Fingers are simple cookies with a lovely chocolate flavor. One of my all-time favorites!

Let me implore all of you to make these cookies. Quinn and I both agree that they are the best thing I’ve baked in a long time. Everything about them is good – the flavor, the texture, the simplicity. I think they are just about perfect. Make them for yourself, for someone else, or for entertaining. Just make them.

In other chocolate news, I was recently asked to contribute a recipe for an article about hot chocolate for the December issue of Four Weeks Magazine. You can find my recipe there, along with delicious recipes from talented foodbloggers Deb, Ivonne, and Rachel.

Chocolate Shortbread Fingers

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 24 cookies

Chocolate Shortbread Fingers


  • 1 & 1/2 cups unsalted butter, softened
  • 2 & 1/2 cups + 2 tablespoons all-purpose flour
  • 4 & 1/2 tablespoons Dutch-process cocoa powder
  • heaping 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup superfine sugar
  • granulated sugar


Preheat oven to 325°. Grease a 12″x8″ rimmed baking sheet. Line with parchment paper, letting it hang over the long sides.

Whisk together flour, cocoa, cinnamon, salt, and baking soda. Set aside.

Beat together butter and sugar on medium speed until light and fluffy. (If you don’t have superfine sugar, process granulated sugar in a food processor for 15 seconds.) Add flour mixture and mix until just combined.

Spread dough into baking sheet. Chill dough in refrigerator or freezer for about 15 minutes or until firm.

Prick dough all over with a fork. Bake for about 20 minutes or until firm.

While still hot, cut into 4″x1″ pieces. A pizza cutter works wonderfully for this.

Sprinkle top of shortbread with granulated sugar, covering completely. Cool completely in the pan.


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  1. Brilynn December 9, 2006 Reply

    I need to make those! I’ve been looking for a good chocolate shortbread recipe as I have a request for them, but sadly, I don’t have this book, I’ll have to see if the library does.

  2. rachel December 9, 2006 Reply

    They look lovely!

  3. Lauren December 9, 2006 Reply

    These sounds like they would be the perfect goody. I love Martha!

  4. Abby December 10, 2006 Reply

    I’ve had a shortbread recipe on my counter for WEEKS. Maybe MONTHS. This, however, will replace it. Because chocolate always wins. Always.

  5. Patricia Scarpin December 11, 2006 Reply


    I left you a comment on Flickr – couldn’t resist to do it here too. 😀

    These look so delicious. I think they’re a great Xmas gift!

  6. rachel December 11, 2006 Reply

    I nominated you for a food blog award:

    I hope you don’t mind!

  7. jennifer December 11, 2006 Reply

    Thanks, everyone! These really are some kind of good. And thanks, Rachel, for nominating me! Very exciting!

  8. Nicole December 12, 2006 Reply

    These look great! I went over and checked out your hot chocolate recipe and it sounds so good! I buy chocolate here in Sicily that is flavored with hot pepper and I love it! I will definitely be making some of your cocoa mix!

  9. Nan December 12, 2006 Reply

    These are really good. The amazing thing is that there are no wet ingredients yet the cookies are moist.

  10. Husband December 20, 2006 Reply

    I couldn’t find an email address for you. But I wanted to let you know that I made this recipe and posted about it as part of a roundup for holiday cookie recipes.

    They are even better than advertised. They may be one of my all time favorite cookies. Thanks so much for posting them!

  11. jennifer December 20, 2006 Reply

    These are definitely yummy. Glad you liked them! FYI, my email is on my “about” page.

  12. aliastriona December 21, 2006 Reply

    I just made these about two hours ago. Well, I made my own version – no mixer, no superfine sugar and no food processor, no unsalted butter, no baking sheet anywhere near the correct size – had to tweak the process a bit, but they’re still absolutely wonderful…nowhere near as pretty as yours, but wonderful.

  13. jennifer December 21, 2006 Reply

    Wow, I like a baker who’s not afraid to tweak! So glad you liked them!

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