Name: Chocolate Shortbread Cookies recipe by Anamika Arun at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: All purpose flour - 1 1/2 cup + 2 tbsp; Cocoa powder - 4.5 tbsp; Salt - a Pinch; Baking Soda - 1/4 tsp; Unsalted butter - 1 1/2 cup (softened); Sugar - 1 cup (superfine); Granulated sugar - 1 tbsp (for sprinkling)

Ingredients Serving: 8

All purpose flour - 1 1/2 cup + 2 tbsp
Cocoa powder - 4.5 tbsp
Salt - a Pinch
Baking Soda - 1/4 tsp
Unsalted butter - 1 1/2 cup (softened)
Sugar - 1 cup (superfine)
Granulated sugar - 1 tbsp (for sprinkling)

Instructions

Butter a 12 by 8 inch pan and line with parchment paper or foil.
In a small bowl, whisk together the flour, cocoa powder, cinnamon (if using), salt and baking soda.
Place butter and superfine sugar in a mixing bowl and beat until light and fluffy – three to four minutes (if you’re using a Kitchen Aid mixer, use the paddle attachment).
Scrape down the sides of the bowl and add the flour mixture. Beat until just combined.
Spread dough in the prepared pan, using a spatula to even out the surface. Freeze dough until firm – approximately 15 minutes. Preheat oven at 180.
After 15-20 mins, when the dough is set and the oven is heated, Prick dough all over with the tines of a fork, and place in the oven. Bake 20 minutes. Dough should be just firm to the touch.
Place the dough (still in the pan) on a wire rack to cool. While it is still hot, cut dough into fingers, and sprinkle with granulated sugar. Let it cool for 5-10 mins, before digging in!

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