Did you know National Dessert Day is October 14? If you need a reason to whip up some homemade goodies, how about celebrating the “holiday” and giving these elegant and easy cookies a try? There is no rolling, no cutting, and no greasing a pan required, says dessert expert and cookbook author Lori Longbotham, who created this recipe for Real Food. Longbotham likes to sift the flour, cocoa powder, and salt together, but it’s not necessary. She suggests you keep some of these cookies in the freezer for “emergencies.”
Chocolate Ginger Shortbread
Makes 36 cookies
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
¹⁄8 teaspoon salt
¹⁄3 cup packed dark brown sugar
½ cup finely chopped crystallized ginger
1 cup (2 sticks) unsalted butter, at room temperature
¹⁄3 cup granulated sugar
1 teaspoon pure vanilla extract
½ cup mini semisweet chocolate morsels
- Position a rack in the middle of the oven and preheat oven to 325°F. Whisk together flour, cocoa and salt in a medium bowl. Place brown sugar and ginger in a food processor and process until ginger is finely ground.
- With an electric mixer on medium speed, beat butter, brown sugar mixture, granulated sugar, and vanilla in a large deep bowl just until thoroughly blended. Scrape down side of bowl with a rubber spatula. Reduce speed to low, and add flour mixture in 3 batches, scraping down sides of bowl after each addition and beating just until blended. Stir in chocolate morsels with a rubber spatula.
- Transfer dough to an ungreased 9×12-inch baking pan, and with your fingertips and a rubber spatula, gently press it evenly over the bottom of the pan. Bake for 50 minutes, or until firm to touch. Let cool in pan on a wire rack for 5 to 10 minutes.
- With a sharp, heavy knife, cut shortbread, still in pan, into 36 rectangles. Let cool completely before removing shortbread from pan. (Cookies can be stored in an airtight container at room temperature for up to 3 days.)