Shortbread tombstones

Yield: 25 servings

Measure Ingredient
6 tablespoons Softened unsalted butter
5 tablespoons Sugar
¼ teaspoon Vanilla extract
½ cup All-purpose flour
¼ cup Corn starch
½ ounce Grated bittersweet chocolate

Cream together the butter and sugar. Stir in the vanilla. Sift together the flour and cornstarch. Stir thoroughly into the creamed mixture. Stir in grated chocolate. Place dough on a sheet of plastic wrap, and form the dough into a flat disk. Wrap the dough and chill it for at least 2 hours.

Heat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat.

Roll out the dough on a lightly floured surface to ⅛-inch thick. Trim to a large rectangle. Using a pizza cutter, cut into smaller rectangles approximately 1 by 2-½ inches in size. Chill until firm, about 20 minutes. Bake until firm and just golden, 18 to 20 minutes. Transfer tombstones to a wire rack, and cool. Makes about 25 tombstones.

Recipe Source: Martha Stewart Living - <> Formatted for Mastercook by Lynn Thomas - dcqp82a@...

Recipe by: Martha Stewart

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