"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chunky Bittersweet Chocolate Shortbread Cookies Recipe

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This recipe for Chunky Bittersweet Chocolate Shortbread Cookies, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Morrison
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. unsalted butter - softened
1 c. fruit (or Superfine) sugar
3 1/2 c. all purpose flour
1/2 c. cornstarch
4-6 squares Baker's Bittersweet Chocolate (coarsely chopped)
1 c. pecans (toasted - optional) coarsely chopped

Sifted icing sugar

Directions:
Directions:
Preheat oven to 350 F.
Beat butter with sugar until light and fluffy.
Mix in flour and cornstarch until well blended.
Stir in chocolate and nuts.
Drop by tablespoonful onto greased and lightly floured cookie sheets about 1-inch apart.
Bake for 15-20 minutes or until just barely browned. Check often.
Cool completely on waxed paper.
Dust lightly with icing sugar when they are cold.

Number Of Servings:
Number Of Servings:
about 4 dozen
Preparation Time:
Preparation Time:
1/2 - 1 hour
Personal Notes:
Personal Notes:
A Christmas favourite in my family!

 

 

 

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