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.
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.
- 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.
Recipe adapted from Martha Stewart's Baking Handbook.