Active Time

　　10 min

　　Total Time

　　1 1/4 hr (includes cooling)

　　Deeply chocolaty shortbread cookies get a kick from chipotle chile powder (left over from Pork Spice Rub . If you can restrain yourself, wait a day before serving the cookies—their flavor improves over time.

　　

Ingredients

Makes 16 cookies

　　1 cup all-purpose flour

　　1/4 cup unsweetened cocoa powder

　　1/2 teaspoon chipotle chile powder

　　1/2 teaspoon cinnamon

　　1/8 teaspoon salt

　　1 stick unsalted butter, softened

　　1/3 cup superfine granulated sugar

　　

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl.

　　

Step 3

Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). Arrange rounds 2 inches apart on an ungreased baking sheet. Cut each round into 8 wedges (do not separate wedges). Prick all over with a fork.

　　

Step 4

Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools).

　　Cooks' note:

　　Shortbread keeps in an airtight container at room temperature 1 week.