Alpine Chocolate Shortbread

Name: Alpine Chocolate Shortbread
Prep time: 25 min
Cook time: 25 min
Yield: 36
Ingredients: 1 cup (250 mL) butter, softened; 1/2 cup (125 mL) granulated sugar; 2 cups (500 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 2 tbsp (30 mL) corn starch; 8 oz (250 g) coarsely chopped chocolate, divided

Prep Time 25 mins

Cook Time 25 mins

Serves 36

Difficulty N/A

Ingredients

1 cup (250 mL) butter, softened
1/2 cup (125 mL) granulated sugar
2 cups (500 mL) Robin Hood^® Original All Purpose Flour
2 tbsp (30 mL) corn starch
8 oz (250 g) coarsely chopped chocolate, divided

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 325ºF (160ºC). Line baking sheets with parchment paper.

Step 2:

Cream butter and sugar in a mixing bowl until light. Stir in flour and cornstarch. Mix well then knead dough with hands to blend in the last of the flour thoroughly and form a smooth dough. Reserve 36 pieces of chocolate. Mix remaining pieces into the dough.

Step 3:

Drop dough by tablespoonfuls (15 mL) onto prepared cookie sheets. Press chunk of reserved chocolate in centre of each.

Step 4:

Bake in preheated oven for 20 to 25 minutes or until just starting to brown around edges. Cool 5 minutes on sheet, then transfer to wire rack and cool completely.