Diana's Desserts - www.dianasdesserts.com

Bittersweet Shortbread

Servings: Makes 5 dozen cookies
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.

Date: November 11, 2004