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Baker's Chunky Bittersweet Shortbread Recipe

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This recipe for Baker's Chunky Bittersweet Shortbread, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian and Jaclyn Heinrichs
Added: Thursday, July 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups butter, softened
1 cup fruit/superfine sugar
3 1/2 cups flour
1/2 cup corn starch
1 cup pecans, coarsely chopped
sifted icing sugar
6 squares Baker's bittersweet chocolate, coarsely chopped

Directions:
Directions:
Heat oven to 350. Beat butter with sugar using electric mixer until light and fluffy. Mix in flour and corn starch until well-blended. Stir in chocolate and pecans. Drop by heaping tablespoons 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. Makes about 48 cookies. Cookies can also be made ahead of time and frozen for up to 3 months.

 

 

 

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