Chunky Bittersweet Shortbread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Butter, softened
1 cup: Fruit sugar, or super fine sugar
3 1/2 cup: All purpose flour,
1/2 cup: Cornstarch,
6 ounce: 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: Bakers Chocolate Ad, Canadian Living, Nov/94. Shared by:
Sharon Stevens, Nov/94.
Source from luhu.jp
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: Bakers Chocolate Ad, Canadian Living, Nov/94. Shared by:
Sharon Stevens, Nov/94.
Source from luhu.jp