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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chunky Bittersweet Chocolate Shortbread Cookies Recipe

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This recipe for Chunky Bittersweet Chocolate Shortbread Cookies is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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