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THIS RECIPE has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. -Sarah Bueckert, Austin, Manitoba
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 2 cookies equals 127 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 77 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Originally published as Chocolate Shortbread in Reminisce Extra April 1998, p47
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Reviewed on Feb. 19, 2013 by stormycook
I love chocolate shortbread and this is my absolute favorite. It's easy, fast and delicious!
Reviewed on Jan. 19, 2013 by einnob613
It was like an ingredient was missing. I followed the directions to the "T" - kept looking to see if I was doing it right. I finally pressed it into the pan - then it said cut in pieces then put on baking sheet. It was impossible to cut as it was powder - so I baked it in the 9x4 pan in one piece. Havent taken it out of the pan - still cooling but on the other hand it smells good. We will not waste it but eat it with a spoon. Sorry to report this - - was making it to take to my Sunday School class in the morning to have with coffee as we have the lesson.
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© Reiman Media Group, LLC., 2013