Comida Kraft
Recipe Box

Black & White Shortbread Wedges

Prep Time
15
min.
Total Time
45
min.
Servings

24 servings, 1 shortbread wedge each

One part buttery shortbread deliciousness and one part chocolatey shortbread scrumptiousness, these wedges have it all going on!

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What You Need

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Make It

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  • 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.

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.

Servings

  • 24 servings, 1 shortbread wedge each

Nutritional Information

Serving Size 24 servings, 1 shortbread wedge each
AMOUNT PER SERVING
Calories 140
Total fat 9g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 55mg
Carbohydrate 15g
Dietary fiber 0g
Sugars 6g
Protein 1g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I followed the recipe to a "tee" and it did not turn out like the picture. 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.
Date published: 2010-12-06
Rated 4 out of 5 by from I made these a few days ago. 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.
Date published: 2005-02-27
Rated 3 out of 5 by from They were okay... They were okay... I made a variety of wedges and basket tarts. Some wedges I added a little honey, the others I left as the recipe directed me to and the tarts I added some chopped roasted almonds with honey and THOSE were amazing!! HO oney really does the trick here.
Date published: 2012-05-01
Rated 5 out of 5 by from I made a double batch of this last year, but am making a triple batch this year. 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!
Date published: 2005-12-07
Rated 3 out of 5 by from My family liked these, but I thought the wedges were a little crumbly. 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.
Date published: 2007-12-18
Rated 3 out of 5 by from I didn't care for these, but my husband loves them. 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.
Date published: 2004-12-18
Rated 4 out of 5 by from I made these and took them to work so my taste-testers could try them out and they got rave... 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!!
Date published: 2005-09-29
Rated 5 out of 5 by from This is a fabulous recipe. 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.
Date published: 2009-12-24
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