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

  1. 1
    Preheat oven to 325 degrees.
  2. 2
    Cream 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.
  3. 3
    Meanwhile, melt chocolates with milk in double boiler. Stir until smooth.
  4. 4
    When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
  5. 5
    Drizzle melted chocolate on top, allow to cool before cutting into wedges.

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