Spicy Chocolate Cinnamon Shortbread Spicy Chocolate Cinnamon Shortbread

Author: Canadian Living

  • Portion size 70 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010




In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat; let cool.

In bowl, beat butter with sugar until fluffy; beat in melted chocolate and vanilla until smooth. Sift flour, cocoa, cornstarch, cinnamon, nutmeg, salt, pepper and cayenne into butter mixture; stir to make smooth dough.

Between lightly floured waxed paper, roll out dough to 1/4-inch (5 mm) thickness. With 2-inch (5 cm) teardrop-shaped cutter, cut out shapes, rerolling scraps. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Refrigerate until firm, about 20 minutes.

Bake in 325°F (160°C) oven until firm, about 20 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.

Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Dip half of each cookie into chocolate on diagonal, shaking off excess. Place on waxed paper–lined trays. Refrigerate until set, about 30 minutes.

Nutritional facts Per cookie: about

  • Sodium 9 mg
  • Protein 1 g
  • Calories 62.0
  • Total fat 4 g
  • Potassium 13 mg
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g


  • Iron 3.0
  • Folate 4.0
  • Vitamin A 2.0
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Baking & Desserts

Spicy Chocolate Cinnamon Shortbread