Chocolate Chunk Shortbreads

By LyndaLee

Combines the great taste of shortbread with chocolate chunks.

Ingredients

• 2 cups salted butter, at room temperature
• 1 cup fruit sugar
• 3 1/2 cups all purpose flour
• 1/2 cup rice flour (can substitute pastry flour)
• 8 oz bittersweet or semisweet chocolate cut into 1/2" chunks
• 1 cup pecans, toasted and cut into 1/2" chunks
• 1/3 cup sifted icing sugar

Preparation

Step 1

Preheat oven to 325 degrees. Line baking sheets with parchment paper or butter and flour lightly.
In large bowl, cream butter with sugar until very light.
In a separate bowl, stir or sift all purpose flour with rice flour. Beat into butter mixture.
Stir in chocolate and pecans.
Mount batter in tablespoon sized aounts onto baking sheets about 1" (2.5cm) apart.
Bake for 14 minutes, or until ever so lightly browned. Cool on wire racks.
When cookies are cool, dust lightly with icing sugar.

Lighter recipe:
Use half the amount of chocolate and nuts.