Shortbread tombstones
25 servings
Ingredients
| Quantity | 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 |
Directions
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 - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Martha Stewart
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