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Two Tone Chocolate Shortbread


1 cup softened butter
1/2 cup superfine sugar
1-1/2 cups all purpose flour
1/2 cup cornstarch
2 oz semi-sweet chocolate squares, melted

In large bowl, with electric mixer, beat butter and sugar until fluffy. Combine flour and cornstarch; beat into butter mixture just until mixed.

In 9 inch square baking pan, drop half of dough in small portions, scattering randomly. Combine melted chocolate with remaining dough. Drop small chocolate portions in between dough portions in pan; press top tightly to flatten.

Bake in 300o F oven for about 25 minutes or until firm to touch in center. Let cool and slice into squares or bars (may be made ahead and frozen).

Makes 36 squares




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.