The combination of cocoa and ground cinnamon is commonly found in Mexican chocolate and hot drinks; we’ve used it here to flavor a traditional Scottish cookie.

　　

Ingredients

makes 22

　　3 sticks (1 1/2 cups) unsalted butter, room temperature, plus more for pan

　　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

　　Granulated sugar, for sprinkling

　　

Step 1

Preheat the oven to 325°F. Butter a 12-by-8-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. In a medium bowl, whisk together flour, cocoa, cinnamon, salt, and baking soda until combined.

　　

Step 2

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.

　　

Step 3

Using a small offset spatula, evenly spread dough in prepared baking sheet. Chill in the freezer or refrigerator until dough is firm, about 15 minutes. Prick dough all over with a fork; bake until just firm to the touch, about 20 minutes. Transfer to a wire rack. While still hot, use a large knife to cut shortbread into 4-by-1-inch pieces. Sprinkle with granulated sugar. Cool completely in the pan. Shortbread can be kept in an airtight container at room temperature for up to 1 week.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter