Chocolate Cinnamon Shortbread Cookies

I love shortbread. I have been wanting to make Ina Garten’s Pecan Shortbread but there seems to be no almond extract in Brisbane. Black Pearl Epicure sells it in a baker pack but I can’t justify the price tag for the teeny tiny bottle of almond extract alongside the other extracts I don’t need. Surely somewhere in Australia sells the stuff.

So in my shortbread quest I found this recipe over at Savory Sweet Life. I made them last week just as I was running out the door for school/preschool pick ups (I made the dough and popped it in the freezer to firm up and baked them when I got home) and we ate half for afternoon tea and I stored the rest in the freezer. I sliced up the remaining log of dough this afternoon and baked a second batch. Highly recommend them. Add a little extra cinnamon though as the flavour is so lovely with a cup of tea.

Keep a log of cookie dough in the freezer for a really quick afternoon/morning tea.

chocolate cinnamon shortbread cookies

(adapted from Martha Stewart and via Savory Sweet Life blog)

3 sticks unsalted butter, room temperature (that is about 340g)
2 1/2 cups plus 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

In a medium bowl, whisk together flour, cocoa, cinnamon, salt and baking soda until combined.

In an electric mixer fitted with the paddle attachment, beat the butter and superfine sugar on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. Add flour mixture and beat on medium speed until just combined.

Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1/2 hour (or up to 3 days).

Preheat the oven to 325 F. (that is about 160 degrees C)

If frozen, let the logs stand at room temp for 10 minutes. Remove parchment. Slice logs into 1/2-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake for about 12 minutes. Let cool.

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