Dessert

Black & White Shortbread Wedges

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prep time

15 min

total time

40 min

Makes 24 servings, 1 shortbread wedge each.

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photo by:

kraft

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What You Need

1 cup butter, softened

1/2 cup sugar

1-1/2 cups flour

1/2 cup cornstarch

3 oz. Baker's Semi-Sweet Chocolate, chopped

Make It

PREHEAT oven to 300°F. Beat butter and sugar in large bowl with electric mixer on high speed 3 min. or until light and fluffy. Combine flour and cornstarch. Gradually add to butter mixture, beating until well blended. Stir in chocolate.

SHAPE dough into ball, then divide into 3 equal pieces. Flatten 1 piece into 4-inch round on baking sheet. Score into 8 wedges with sharp knife. Repeat with remaining dough.

BAKE 23 to 25 min. Cool completely on wire racks. Cut each round into 8 wedges to serve. Store in airtight container at room temperature.

kraft kitchens tips

Healthy Living

This is an indulgent treat to enjoy once in a while.

Cooking Know-How

Don't chop chocolate too small or it will melt right into the cookie.

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rating

I really like this recipe!It is so simple and easy. I have made it 3 times and each time it is wonderful! I would not change a thing! It is different from the traditional shortbread. Thank you for the recipe!
posted by bobbeboop | on 12/12/2012

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made this several times...it is great!
posted by gwiggles | on 11/30/2012

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This is my second time making this recipe. It was less dry this time, not sure what the difference was. I didn't have semi-sweet chocolate on hand, so I used two un-sweetened chocolate squares instead and it turned out just as yummy.
posted by shorty_spice | on 12/9/2010

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Made with bittersweet chocolate instead because that's what I had on hand. Easy recipe and tasted great.
posted by a cook | on 12/7/2009

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Excellent recipe -- made it with chocolate chips instead of chopped squares of chocolate, and it turned out perfect.
posted by a cook | on 12/13/2008

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This stuff is amazing! I ALWAYS double the batch, and rather than making it into wedges, I fill an entire foil-lined cookie sheet with all of the dough. Immediately after I've taken it out of the oven, I then cut it into 2" squares. For a double batch, I use 1 lb of butter, 1 cup of sugar, 3 cups of flour, and 1 cup of cornstarch. I also ALWAYS use semi-sweet chocolate chips, and I put a healthy 2/3 cup in for a double batch, (1/3 cup for single batch). This has now become a staple for all family get togethers, church potlucks and I even have friends ask me to make it for them for their own special occasions! This is a VERY EASY recipe to make and the results are fantastic.
posted by speedyqltr | on 9/14/2007

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Was very dry. But the chocolate was a nice touch. I also added slivered almonds which was nice.
posted by a cook | on 12/6/2006

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I used chocolate chips. Turned out great
posted by gkdeleeuw | on 11/30/2006

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It was so good, I absolutely loved them. The one thing was they were a tad bit dry, but I am not sure whethor that is the recipe or how they were cooked.
posted by tafrin89 | on 11/12/2006

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these were delicious and so fast to make
posted by anna_d_m | on 5/7/2006