Chocolate Chipotle Shortbread
['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']
Preheat oven to 350°F with rack in middle.
Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl.
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.
Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools).
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