These cookies hold up well and actually improve in flavor a day or 2 after baking, making them perfect for gift-giving!
Ingredients
2 c. All-Purpose Flour
½ c. Cocoa Powder
½ tsp. Salt
1 tsp. Ground Ginger
1 tsp. Ground Cinnamon
½ tsp. Anise Seeds
½ tsp. Ground Cloves
1 c. (2 sticks) Unsalted Butter, softened
½ c. Powdered Sugar
1-2 Tbsp. Granulated Sugar
Instructions
In a medium bowl, whisk together flour, cocoa powder, salt, and spices. In a separate bowl, cream together the butter and powdered sugar until light and fluffy. Add the flour mixture to the creamed butter and mix at medium speed until large clumps of dough form. Scrape the dough out of the bowl and onto a waxed paper or parchment-lined board. Using your hands and the side of a chef's knife or ruler, pat the dough into an even square, about 8 in. by 8 in. Refrigerate for 30 minutes.
After the dough has chilled, preheat the oven to 300° and line a baking sheet with parchment paper.
To form the shortbread "fingers", cut the square of dough in half, then cut each half into 8, 1-in. wide, rectangles. You could certainly cut the cookies in smaller rectangles or squares, if you prefer, and shorten the baking time slightly. Prick the tops of the cookies with the tines of a fork and sprinkle with the granulated sugar. Place on the prepared baking sheet and bake until the cookies are set, about 25 minutes. Allow to cool on the pan for 5 minutes, then transfer to a wire rack and cool completely.
Recipe by strawberryplum at http://www.strawberryplum.com/spiced-chocolate-shortbread-cookies/