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La Belle Cuisine - More Cookie Recipes

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Favorite Chocolate Nut Shortbread



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"Cookies are made of butter and love."
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 Cocoa Time
Cocoa Time
Breedon, Bill
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Favorite Chocolate Nut Shortbread

2 1/4 cups all-purpose flour
1/4 cup dark, unsweetened cocoa
1/2 cup sugar
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
2 squares (2 ounces) unsweetened chocolate, melted
1/2 cup finely chopped walnuts or pecans
4 teaspoons sugar

Preheat oven to 300 degrees F. Cover a baking sheet with parchment
paper.  Draw two circles, each measuring 7 to 7 1/2 inches.
Measure the flour, cocoa, sugar, and salt into the work bowl of a food processor or into the large bowl of an electric mixer. Mix well. Cut the
butter into thin slices and add it to the flour mixture. Mix or process until
the mixture resembles moist sand. Add the chocolate and nuts and
continue mixing until a dough forms.
Shape the dough into a smooth ball. Cut the dough into quarters. Shape
each quarter into a smooth ball. Place the dough ball onto the center of
each circle drawn on the parchment paper. Flatten the round to within 1/2
inch of the inside edge of the round. With a fork, make impressions on the top of each round and use the fork to round off the edges. Sprinkle each round with 1 teaspoon sugar. With a straight knife, cut each round into
eight wedges; leave the wedges in place. Bake for 1 hour or until the shortbread is a light golden color. With a straight-edged knife, cut the
wedges apart while still warm. Yield: 32 wedges

Featured Archive Recipes:
Laurie Colwin's Classic Shortbread
Charleston Shortbread Cookies
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