Diana's Desserts - www.dianasdesserts.com

Bittersweet Shortbread

Servings: Makes 5 dozen cookies
Shortbread is wonderful anytime of the year, but is especially "comforting" during the fall and winter months. Enjoy these little cookies sitting by the fire, watching TV or playing cards on a cool day or evening.

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

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.

Source: Kraft Canada
Date: October 27, 2004