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Black & White Shortbread Wedges

Black & White Shortbread Wedges recipe
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
15 min
45 min
24 servings, 1 shortbread wedge each
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What You Need

cup  (2 sticks) butter, softened
cup  sugar
cups  flour
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

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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