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Black & White Shortbread Wedges

Prep Time:
15 min

Total Time:
45 min

Makes:
24 servings, 1 shortbread wedge each

What You Need

1 cup (2 sticks) butter, softened

1/2 cup sugar

1-1/2 cups flour

1/2 cup cornstarch

3 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 It Up

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.

K:45517v1 :66148

(35)

Rated

by a cook on 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."