OK, this isn't technically a magazine recipe, but it did come from a magazine. I've made these shortbread squares many times and I got the recipe way back in 1998 from the Bake Fest insert that comes in the December issue of Canadian Living. I always used to look forward to the Christmas issue of CL just because of this insert, but in recent years I think it's gone down quite a bit. The recipes aren't as interesting and it's more about advertising than it used to be.
But these shortbread squares are excellent and very, very simple! I encourage you to try them. I doubled the recipe this year so I got a huge whack!
Two-Tone Chocolate Shortbread1 cup softened butter
1/2 cup granulated sugar
1 1/2 cups all purpose flour
1/2 cup cornstarch
2 squares (2 oz) semi-sweet chocolate, melted
1. In a large bowl, with an electric mixer, or in a stand mixer, beat butter & sugar until fluffy. Sift in flour & cornstarch and beat into butter mixture until just combined.
2. In a parchment lined or well-greased 9" square pan, drop 1/2 the dough in small portions, scattering randomly. Combine chocolate with remaining dough. Drop chocolate dough between the non-chocolate dough in the pan. Press to flatten.
3. Bake @ 3o0F for about 25 minutes or until firm to the touch in the centre. Let cool & slice into squares or bars.
10 comments:
It's like being at a 2 for 1 sale!!!!
Like Certs...
It's two, two, two desserts in one
makes a pretty presentation
Mmm, I love buttery shortbread cookies. Never tried chocolate, though. Bet it's fantastic! Have a great weekend!!
I love shortbread but have not had success making them in the past. I should try this recipe.
i totally love those bakefest inserts. i have all of them from since 1993 i think!
These looks like a great Christmas cookie to make.
I've never made any kind of shortbread before, but this sounds like the way to go! How can you go wrong with chocolate and vanilla?
I am a shortbread junkie at heart so this looks great...now I need how to figure out how to make this and not eat all of it too
I can understand why you have been making these for such a long time. Two times the flavor means many times more baked. Looks great.
I know a lot of shortbread fans and they're going to LOOOOOOOOOVE this!
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