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Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons corn starch
1 heaping teaspoon baking cocoa
1 stick of butter, softened
1/2 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
Chocolate sprinkles
Instructions:
In small bowl mix flour, salt, corn starch and baking cocoa together, set aside. In medium mixing bowl, beat softened butter with electric mixer until smooth. Add sugar and beat a little while longer. Add vanilla and almond extract and beat. Add the dry ingredients to butter mixture and cut it in with a pastry cutter until thoroughly mixed. Gather into a ball and press into pie pan. Use a thin knife to draw the dough slightly away from the edges. Make a decoration on the dough by pressing the tines of a fork into it. Mark with a knife into 16-18 wedges. Sprinkle with chocolate sprinkles. Bake in center pre-heated oven 20 minutes, then turn and bake 20 minutes longer. DO NOT OVERCOOK! Remove from oven and allow the shortbread to cool for approximately 10 minutes. Gently re-score with a sharp knife to cut wedges.
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Copyright © 1999 - 2004 Lanier Publishing International
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