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Chocolate Shortbread Fingers

Makes about 22 cookies

• 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

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

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 sides of bowl. Add flour mixture and beat on medium speed until just combined.

Evenly spread dough in prepared baking sheet. Chill 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 one week.

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