Mexican Shortbread
10 ingredients
5 steps
Ingredients
- 1/2 cup butter or 1/2 cup margarine
- 1/4 cup sugar
- 1/2 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour (unbleached)
- 1/4 cup cornmeal
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 ounce mexican chocolate, chopped
- 1 ounce semisweet chocolate, chopped
- 2 tablespoons milk
Directions
-
1Preheat oven to 325 degrees.
-
2Cream margarine and sugar together in bowl. Stir in flour, cornmeal, cinnamon and salt. Pat dough into 8-inch pie pan. Bake until golden, about 10 minutes.
-
3Meanwhile, melt chocolates with milk in double boiler. Stir until smooth.
-
4When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
-
5Drizzle melted chocolate on top, allow to cool before cutting into wedges.
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