Yield: 8 Servings
|½ cup||Unsalted butter; softened (or margarine)|
|½ cup||Plus 2T all-purpose flour; unbleached|
|1 ounce||Mexican chocolate; chopped (2T)|
|1 ounce||Semisweet chocolate; chopped (2T)|
|2 tablespoons||Milk; or soymilk|
Preheat oven to 325 degrees. Cream butter and sugar together in bowl. Stir in flour, cornmeal, cinnamon and salt.
Pat dough into 8-inch pie pan. Bake until golden, about 10 minutes.
Meanwhile, melt chocolates with milk in double boiler. Stir until smooth.
When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot. Drizzle melted chocolate on top op; allow to cool before cutting into wedges. Makes 8 wedges.
Helpful hint: Drizzle the chocolate over the shortbread in a spider-web pattern. If desired, this recipe may easily be double or even tripled.
*Mexican chocolate: Grainy chocolate disks flavored with sugar, cinnamon, almonds and vanilla. Used to prepare Mexican hot chocolate beverage and in mole sauces. Usually available in Mexican sections of supermarkets. One ounce of semisweet chocolate, ½ teaspoon ground cinnamon and 1 drip of almond extract can substitute for 1 ounce of Mexican chocolate.
Formatted by Karen Sonnessa <ksonness@...> Recipe by: Vegetarian Times, October 1996 Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on May 5, 1998