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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chocolate Shortbread Ole Recipe

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This recipe for Chocolate Shortbread Ole is from The Cookbook of Our Favorite Foods and Memories, 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:  
1 bar (8 oz.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar, broken into small sections
2 C All-purpose Flour
1 tsp Ground Cinnamon
1/8 tsp Ground Cayenne Pepper
1 C packed Light Brown Sugar
3/4 C Butter, softened
1 C Pecans, toasted, chopped
Directions:
Directions:
PREHEAT oven to 325º. MICROWAVE baking bar in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The sections may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature. COMBINE flour, cinnamon and cayenne in medium bowl. Beat brown sugar and butter in large mixer bowl until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans. SHAPE dough into 1-inch balls; place 2-inches apart on ungreased baking sheets. Flatten with bottom of glass dipped in sugar. BAKE for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

 

 

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