2 1/4 c All-purpose flour
1/4 c Dark unsweetened cocoa
1/2 c Sugar
1/4 ts Salt
1 c Unsalted butter
2 Unsweetened chocolate
Melted/2 oz
1/2 c Finely chopped walnuts
Or pecans
4 ts Sugar
Preheat oven to 300 degrees F. Cover baking sheet with
parchment paper; draw two circles, each 7 to 7-1/2 inches.
Measure flour, cocoa, sugar and salt into the food
processor or into the large bowl of electric mixer. Mix
well. Cut the butter into thin slices and add to the flour
mixture. Mix or process until mixture resembles moist sand.
Add the chocolate and nuts and continue mixing until a
dough forms.
Shape dough into a smooth ball. Cut the dough into
quarters. Shape each quarter into a smooth ball. Place
dough ball onto the center of each circle drawn on the
parchment paper. Flatten the round to within 1/2 inch of
the inside edge of the round. With a fork, make impressions
on the top of each round and use the fork to round off the
edges. Sprinkle each round with 1 teaspoon sugar. With a
straight knife, cut each round into eight wedges; leave
wedges in place.
Bake for 1 hour or until the shortbread is a light
golden color. With a straight-edged knife, cut the wedges
apart while still warm. Yield: 32 wedgesBAKERS' DOZEN
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