Black & White Shortbread Wedges

photo by:kraft

This is a fabulous recipe. We make it every Christmas for gifts. Don't be tempted to use chocolate chips instead of the chopped chocolate because they will not be as good.

posted by

a cook

on 12/24/2009

time

prep:

15 min

total:

45 min

servings

total:

24 servings, 1 shortbread wedge each

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What You Need

cup (2 sticks) butter, softened

1/2

cup sugar

1-1/2

cups flour

1/2

cup cornstarch

oz. BAKER'S Semi-Sweet Chocolate, coarsely chopped

Make It

PREHEAT oven to 325°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.

Kraft Kitchens Tips

Size-Wise

One serving of these shortbread wedges is the perfect treat with a hot cup of freshly brewed MAXWELL HOUSE Coffee.

Storage Know-How

Store in airtight container at room temperature for up to 1 week.

Make Ahead

After cookies are completely cooled, wrap in plastic wrap and place in airtight container or resealable freezer-weight plastic bag. Cookies can be frozen for up to 1 month. Thaw at room temperature before serving.

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di3moose

posted:12/7/2005

I made a double batch of this last year, but am making a triple batch this year. Very, very easy to make. Mini chocolate chips can be used in place of the chocolate bars. I love them!

kristy_bug79

posted:11/28/2005

It looks pretty but, does not taste too good.

monchasorcha

posted:11/1/2005

this is one of the best shortbread cookies I have made. it is also the easiest. I'll be making this recipe again soon.

tjfree

posted:9/28/2005

I made these and took them to work so my taste-testers could try them out and they got rave reviews! Very good with coffee, as they are dry as shortbreads should be. Very good!!

DoreenMatt

posted:2/27/2005

I made these a few days ago. My husband loved them. I did too. They were crisp and easy to make. They are also gonen now so need to make some more! My hubby liked them better than reguar chocolate chip cookies and they were certainly easier. I suppose you could also use mini chips of any kind instead of grating the chocolate. May try that. I have some toffee bits I bet would be good. Back to the kitchen.

kam412

posted:2/18/2005

it takes chocolate chip cookies to a hole new level

astitching

posted:2/6/2005

They were very good and I would make them again. They were much better the next day. Were a little difficult to remove from cookie sheet without them breaking.

Turkish Queen

posted:1/22/2005

Everytime I make this recipe, my family has it gone before I can put it in the container. It is great with coffee!

Vera28111

posted:12/17/2004

I didn't care for these, but my husband loves them. If you like dark, bitter chocolate, and a more sophisticated cookie, these are for you. I wouldn't recommend them for children.

a cook

posted:12/15/2004

These were very good and had great texture. They may not be sweet enough for some, but would be great with either coffee or hot chocolate.