Chocolate Chunk Shortbread

Total Time Prep: 20 min. + chilling Bake: 20 min./batch + cooling

Yield 2 dozen

Chocolate is a nice addition to shortbread, as this scrumptious recipe proves. The shortbread cookies are delicious served with a cold glass of milk.—Brenda Mumma, Airdrie, Alberta

Ingredients

3/4 cup (340 grams) butter, softened
1/2 cup (60 grams) confectioners' sugar
1 cup (125 grams) all-purpose flour
1/4 cup (40 grams) cornstarch
3 ounces (85 grams) semisweet chocolate, coarsely chopped
Additional confectioners' sugar

Directions

Cream butter and sugar in a large bowl until light and fluffy, 5-7 minutes. Combine flour and cornstarch; stir into creamed mixture. Fold in chocolate.
Shape into 1-1/2-inch balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in confectioners' sugar. Chill on baking sheets until firm, about 1 hour.
Preheat oven to 300°. Bake until edges are lightly browned, 20-25 minutes. Remove to wire racks to cool completely.

Nutrition Facts

1 cookie: 105 calories, 7g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.