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Bittersweet Shortbread Cookies
2 cups (4 sticks) butter, softened
1 cup powdered sugar
3-1/2 cups flour
1/2 cup cornstarch
1 pkg. (6 squares) Bittersweet Baking Chocolate, coarsely chopped
1 cup Chopped Pecans, toasted
PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour and cornstarch; mix well. Stir in chocolate and pecans.
ROLL dough into 1-inch balls; place, 2 inches apart, on ungreased baking sheets. Flatten slightly with bottom of glass.