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Chocolate Chunk Shortbread

 Chocolate Chunk Shortbread
Chocolate is a nice addition to shortbread, as this scrumptious recipe proves. The shortbread cookies are delicious served with a cold glass of milk.—Brenda Mumma, Airdrie, Alberta
42 ServingsPrep: 20 min. Bake: 25 min./batch


  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 3 ounces semisweet chocolate, coarsely chopped
  • Additional confectioners' sugar


  • Cream butter and sugar in a large bowl until light and fluffy.
  • Combine flour and cornstarch; gradually add to creamed mixture and
  • mix well. Stir in chocolate.
  • Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets.
  • Flatten with a glass dipped in confectioners' sugar.
  • Bake at 300° for 25-30 minutes or until edges are lightly
  • browned. Remove to wire racks to cool. Yield: 2 dozen.
Nutritional Facts: 1 serving (2 each) equals 109 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 67 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.