Iced Chocolate Shortbread Fingers

iced-shortbread-fingers
Photo by The Ellaphant in the Room
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  • Makes 50 cookies
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    Nutritional Information

    Per Serving

    • Calories 130 calories
    • Fat 9 g (5 g saturated fat)
    • Cholesterol 20 mg
    • Sodium 25 mg
    • Protein 1 g
    • Carbohydrate 13 g
    • Sugar 5 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 5 mg

Heat oven to 350° F. Whisk together the flour, cocoa, and salt in a bowl.

Neat the butter, sugar, and vanilla in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Reduce mixer speed to low and gradually add the flour mixture; stir until just combined.

Press the dough into a jelly roll pan or a rimmed baking sheet (which makes slightly thinner shortbread). Cut the dough into 50 1-by-3-inch pieces, then prick all over with a fork. Bake, rotating the pan halfway through, until just starting to pull away from the edges of the pan, 26 to 28 minutes. Let cool for 5 minutes, then recut along the scored lines. Let cool completely in the pan.

Ingredients

  1. Check 3 cups all-purpose flour, spooned and leveled
  2. Check 3/4 cup natural cocoa powder
  3. Check 1/2 teaspoon fine salt
  4. Check 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  5. Check 1 1/2 cups confectioners' sugar
  6. Check 1 teaspoon pure vanilla extract
  7. Check 3/4 cup heavy cream
  8. Check 8 ounces semisweet chocolate, chopped

Directions

  1. Heat oven to 350° F. Whisk together the flour, cocoa, and salt in a bowl.
  2. Neat the butter, sugar, and vanilla in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Reduce mixer speed to low and gradually add the flour mixture; stir until just combined.
  3. Press the dough into a jelly roll pan or a rimmed baking sheet (which makes slightly thinner shortbread). Cut the dough into 50 1-by-3-inch pieces, then prick all over with a fork. Bake, rotating the pan halfway through, until just starting to pull away from the edges of the pan, 26 to 28 minutes. Let cool for 5 minutes, then recut along the scored lines. Let cool completely in the pan.
  4. Combine the cream and chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals, whisking in between, until melted and smooth. Let cool slightly. Dip one end of each shortbread finger in the chocolate. Transfer to a wire rack and allow to set.