Chocolate is a nice addition to shortbread, as this scrumptious recipe proves. The shortbread cookies are delicious served with a cold glass of milk.—Brenda Mumma, Airdrie, Alberta
Ingredients
- 3/4 cup (340 grams) butter, softened
- 1/2 cup (60 grams) confectioners' sugar
- 1 cup (125 grams) all-purpose flour
- 1/4 cup (40 grams) cornstarch
- 3 ounces (85 grams) semisweet chocolate, coarsely chopped
- Additional confectioners' sugar
Directions
- Cream butter and sugar in a large bowl until light and fluffy, 5-7 minutes. Combine flour and cornstarch; stir into creamed mixture. Fold in chocolate.
- Shape into 1-1/2-inch balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in confectioners' sugar. Chill on baking sheets until firm, about 1 hour.
- Preheat oven to 300°. Bake until edges are lightly browned, 20-25 minutes. Remove to wire racks to cool completely.
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