BLACK AND WHITE SHORTBREAD WEDGES
1 (2 sticks) cup butter, softened
1/2 cup sugar
1 1/2 cups flour
1/2 cup cornstarch
3 squares Baker's Semi-Sweet Baking Chocolate, coarsely chopped
Preheat oven to 325 degrees F.
Beat butter and sugar in large bowl with electric mixer on high speed 3 minutes or until light and fluffy.
Combine flour and cornstarch. Gradually add to butter mixture, beating until well blended. Stir in chocolate.
Shape dough into ball, then divide into 3 equal pieces. Flatten 1 piece into 4-inch round on baking sheet. Score into 8 wedges with sharp knife. Repeat with remaining dough.
Bake 30 minutes or until shortbread is set and lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks; cool completely.
Cut each round into 8 wedges to serve.
Store in airtight container at room temperature for up to 1 week.
Makes: 24 servings, 1 shortbread wedge each
Source: Kraft Foods
1 (2 sticks) cup butter, softened
1/2 cup sugar
1 1/2 cups flour
1/2 cup cornstarch
3 squares Baker's Semi-Sweet Baking Chocolate, coarsely chopped
Preheat oven to 325 degrees F.
Beat butter and sugar in large bowl with electric mixer on high speed 3 minutes or until light and fluffy.
Combine flour and cornstarch. Gradually add to butter mixture, beating until well blended. Stir in chocolate.
Shape dough into ball, then divide into 3 equal pieces. Flatten 1 piece into 4-inch round on baking sheet. Score into 8 wedges with sharp knife. Repeat with remaining dough.
Bake 30 minutes or until shortbread is set and lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks; cool completely.
Cut each round into 8 wedges to serve.
Store in airtight container at room temperature for up to 1 week.
Makes: 24 servings, 1 shortbread wedge each
Source: Kraft Foods
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