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Recipe: Chocolate Shortbread Cookies (Argo Corn Starch recipe)

Desserts - Cookies, Brownies, Bars
CHOCOLATE SHORTBREAD COOKIES



1 cup butter, softened (no substitutions)
1/2 cup brown sugar
1 teaspoon pure vanilla extract
3 squares (1 ounce each) semi-sweet chocolate, melted, cooled 5 minutes
2 cups flour
1/4 cup Argo or Kingsford's Corn Starch

Preheat oven to 300 degrees F.

Mix butter, brown sugar and vanilla thoroughly using an electric mixer. Beat in melted chocolate. Gradually blend in flour and corn starch.

Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).

Bake at 300 degrees F for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely.

VARIATION:

FOR EUROPEAN-STYLE SHORTBREAD:
Turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11x8-inches. Cut into 2x1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.

Makes 3 1/2 dozen cookies
Source: Argo Corn Starch, ACH Food Companies, Inc.
MsgID: 0226457
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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