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    CHOCOLATE DIPPED SHORTBREAD


    Source of Recipe


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    List of Ingredients




    2 cups (500 ml) unsalted butter at room temperature
    1 3/4 cups (450 ml) powdered (confectioner's) sugar
    4 cups (1 L) all-purpose flour
    2 Tbs (30 ml) granulated sugar, or to taste
    1/2 cup (125 ml) chocolate morsels melted in a small
    pan set over (not in) a pan of simmering water

    Recipe



    Cream the butter and powdered sugar, and mix in the flour a little at
    a time until thoroughly blended. Spread in about 1/2 inch (1 cm)
    thickness on a cookie sheet, and prick all over with the tines of a
    fork. Bake at 300F (150C) for about 30 minutes, until light golden
    brown. Sprinkle with granulated sugar immediately after removing from
    oven and allow to cool for 10 minutes before cutting into bars or
    squares. Allow to cool completely before removing from pan. Pour
    the
    melted chocolate onto a piece of wax paper and coat the bottoms of the
    shortbreads. Place on a clean piece of wax paper until the chocolate
    is cool and firm. Makes about 30 to 40 squares.
    Bon appetit from the Chef at Worldwide Recipes
 

 

 

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