Chocolate-fleck shortbread

12 servings

Ingredients

Quantity Ingredient
1¼ cup Flour
3 tablespoons Sugar
½ cup Butter
⅓ cup Miniature semisweet chocolate pieces

Directions

Stir together flour and sugar in a mixing bowl. Using pastry blender, cut in butter till mixture resembles fine crumbs. Stir in chocolate pieces. form into a ball; knead about 10 to 12 strokes.

Divide dough into two equal portiions. pat each portion of dough into sheet. Press down with the tines of a fork around the edge to make indentations in the dough. Prick dough with fork Using a sharp knife, cut each dough circle into six pie- shape wedges. do not separate wedges.

Bake in a 325degF oven for 25 to 30 min. or till edges are lightly browned. Cool. Recut wedges. Remove wedges and cool on a wire rack.

Makes 12.

Source: Chistmas cookies 1994 (Better Homes and Gardens) Typos by Charlotte Welch

Submitted By CHARLOTTE WELCH On 11-01-94

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