Desserts

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

squares 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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a cook

posted:12/5/2010

I followed the recipe to a "tee" and it did not turn out like the picture. My granddaughter wanted this for her 15th birthday today instead of a cake. I think it calls for too much butter. My ingredients were all fresh. The shortbread did not rise - instead ended up like flat chocolate crumble cookies. Needed baking powder or something else to make rise. Taste was fair; but, would not take the time to make them again.

a cook

posted:12/24/2009

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.

a cook

posted:12/17/2007

My family liked these, but I thought the wedges were a little crumbly. Perhaps I overbaked them (about 34 minutes total), but they never really browned in my oven. They do taste good.

a cook

posted:5/18/2007

These were delicious! Thanks!

rosebud461

posted:8/11/2006

I love this one as I am a shortbread fan and chocolate fan too. here is a hint: to cut them niceleyyou can use a pizza cutter to cut them.

kclausen19

posted:12/23/2005

These are so good - I cannot stop eating them. Very easy to make!!

IssaPissa

posted:12/21/2005

Great recipe! My family ate it up and wanted more. Next time I will have to make a double recipe.

Samoni

posted:12/16/2005

These were so yummy and so easy to make! I plan on making them again for gifts! Love the fact that there are only 5 ingredients.

a cook

posted:12/10/2005

I found these to be boring for shortbread. Nothing I'd bother doing again. Not terrible, just not great.

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!