Try something new with Black & White Shortbread Wedges. These shortbread wedges are one part buttery deliciousness and one part chocolatey scrumptiousness.
What You Need
Original recipe yields 24 servings
1 cup (2 sticks) butter, softened
1/2 cup sugar
1-1/2 cups flour
1/2 cup cornstarch
3 oz. BAKER'S Semi-Sweet Chocolate, coarsely chopped
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Let's 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.
One serving of these shortbread wedges is the perfect treat with a hot cup of freshly brewed MAXWELL HOUSE Coffee.
Store in airtight container at room temperature for up to 1 week.
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.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 shortbread wedge each
* 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.