Recipe Below…

This très délicieux recipe for Chocolate Shortbread Fingers comes from Martha Stewart’s Baking Handbook. I have no doubts it will serve you and your guests as superbly as it did me & mine….Enjoy every dip, sip and delightful bite of this delectable treat. ~p.e.

3 Sticks of unsalted butter, room temp s’il vous plait…

2 1/2 cups plus 2 tablespoons of all-purpose flour

4 1/2 tablespoons of Cocoa Powder

A heaping 1/2 teaspoon of ground cinnamon

1/2 teaspoon of salt

1/4 teaspoon of baking soda

1 cup of sugar, and a bit extra for sprinkling

Preheat your oven to 350 degrees Fahrenheit, and line your 12 by 8 inch baking sheet with parchment paper for an easy cleanup. In a medium bowl, whisk together your flour, cocoa, cinnamon, salt and baking soda until just combined. Using an electric mixer in a separate bowl, combine butter and sugar, mixing until light & fluffy, about 3-4 minutes. Next up, add your flour mixture, and beat on medium speed until just perfectly combined. It will be a bit crumbly, but not to worry, as you will knead this mixture now, into your baking dish, and it will mold just so. Chill in a freezer or refrigerator for about 10 minutes until firm, and enjoy pricking it several times with a fork afterwards. Bake until just firm to the touch, about 20 minutes, and transfer to a wire wrack for cooling (you will appreciate lifting your parchment paper and placing it all on to the wire wrack, clean up finished :) Cut your shortbread into your desired widths for the ‘sticks, while it is still hot from the oven, and sprinkle your creation with granulated sugar. Let cool completely, and they are yours for the taking…

Bon Appetite!