CHUNKY BITTERSWEET SHORTBREAD

2 cups butter, softened
1 cup fruit sugar (or super fine sugar)
3 1/2 cups all purpose flour
1/2 cup cornstarch
6 oz bittersweet chocolate, coarsely chopped
1 cup pecans, toasted, coarsely chopped
sifted confectioner's sugar (for garnish)

Preheat oven to 350 degrees F. Grease and lightly flour cookie sheets.

Beat butter with sugar using electric mixer until light and fluffy. Mix in flour and cornstarch until well blended. Stir in chocolate and pecans. Drop by heaping tablespoonfuls onto prepared cookie sheets, about 1 inch apart.

Bake for 20-25 minutes or until lightly browned. Cool.

Dust lightly with confectioner's sugar.

Cookies can be made ahead and frozen for up to 3 month.

Makes 48 cookies
Source: Baker's Chocolate