Chunky bittersweet shortbread
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Butter, softened |
| 1 | cup | Fruit sugar, or super fine sugar |
| 3½ | cup | All purpose flour |
| ½ | cup | Cornstarch |
| 6 | eaches | Bittersweet chocolate, coarsely chopped |
| 1 | cup | Pecans, toasted, coarsely chopped |
| Sifted icing sugar | ||
Directions
heat oven to 350F. Beat butter with sugar using electric mixer until light and fluffy. Mix in cornstarch until well blended. Stir in chocolate and pecans. Drop by heaping tablespoonsful onto greased and lightly floured cookie sheets, about 1 inch apart. Bake for 20-25 minutes or until lightly browned. Cool. Dust lightly with icing sugar. Cookies can be made ahead and frozen for up to 3 month.
Makes 48 cookies. Origin: Baker's Chocolate Ad, Canadian Living, Nov/94. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-18-94