Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield
Makes 16 cookies

How to Make It

Step 1

Line a 9- x 9-inch pan with parchment; set aside. (Let the parchment overhang the edge of the pan so that it can be used to lift the cookies out when cooled.)

Step 2

Cream butter and sugar together until creamy and light. Stir in vanilla and molasses. Mix flours, salt, and cinnamon together in a bowl, and add to butter-sugar mixture until blended. Press into prepared 9- x 9-inch pan, and prick all over with a fork.

Step 3

Bake at 350° for 15 to 25 minutes or until slightly brown. Cut hot shortbread into 16 (4 1/2- x 1-inch) bars, and let cool in pan.

Step 4

Dip half of each shortbread bar into melted chocolate, and scrape bottom against edge of bowl to remove excess chocolate. Place on a parchment-lined baking sheet, and let cool until hardened. Serve with Espresso Marshmallows.

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