The best delicious Chunky Bittersweet Shortbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chunky Bittersweet Shortbread recipe today!
Hello my friends, this Chunky Bittersweet Shortbread recipe will not disappoint, I promise! Made with simple ingredients, our Chunky Bittersweet Shortbread is amazingly delicious, and addictive, everyone will be asking for more Chunky Bittersweet Shortbread.
What Makes This Chunky Bittersweet Shortbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chunky Bittersweet Shortbread.
Ready to make this Chunky Bittersweet Shortbread Recipe? Let’s do it!
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2 c Butter, softened 6 ea Bittersweet chocolate,
1 c Fruit sugar, or super fine -coarsely chopped
-sugar 1 c Pecans, toasted, coarsely
3 1/2 c All purpose flour -chopped
1/2 c Cornstarch Sifted icing sugar
heat oven to 350F. Beat butter with sugar using electric mixer until
light and fluffy. Mix in cornstarch until well blended. Stir in
chocolate and pecans. Drop by heaping tablespoonsful onto greased
and lightly floured cookie sheets, about 1 inch apart. Bake for
20-25 minutes or until lightly browned. Cool. Dust lightly with
icing sugar. Cookies can be made ahead and frozen for up to 3 month.
Makes 48 cookies. Origin: Baker’s Chocolate Ad, Canadian Living,
Nov/94. Shared by: Sharon Stevens, Nov/94.
Yields
48 servings
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