Diana's Desserts - www.dianasdesserts.com
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Bittersweet Shortbread
in Diana's Recipe Book
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Average Rating:
 
(total ratings: 1) |
| Servings: Makes 5 dozen cookies |
Ingredients:  2 cups (4 sticks/16 oz/452g) butter, softened 1 cup confectioners' sugar 3 1/2 cups all-purpose flour 1/2 cup cornstarch 6 oz. bittersweet chocolate, coarsely chopped 1 cup pecans, toasted and coarsely chopped |
| Instructions: 1. Beat butter and sugar until light and fluffy. Stir in flour and cornstarch. Add chocolate and pecans. 2. Roll dough into 1 inch balls and place on ungreased baking sheets. Flatten slightly with palm of hand. 3. Bake at 350°F (180 C) for 20 minutes or until lightly browned. Remove from baking sheets and cool on wire rack. Dust lightly with icing sugar sprinkled through a sieve if desired. Makes 5 dozen cookies. |
| Date: November 11, 2004 |
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Reviewer: Carla
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