Swiss Chocolate Shortbread

Shortbread

A light, buttery cookie with chunks of chocolate nougat bar.

  • Total Preparation Time: 25 minutes

Makes about 30 cookies

Rating: 0 Stars

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
2/3 cup150 mLIcing Sugar, sifted
1 1/2 cups375 mLAll Purpose Flour
1/3 cup75 mLCornstarch Or Rice Flour
1/2 tsp2 mLBaking Powder
1 pinch1 pinchSalt
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Instructions:

  1. Preheat oven to 325F (160C).
  2. Using electric mixer, beat butter with sugar until light. In separate bowl, combine flour, rice flour, baking powder and salt. Using wooden spoon, gradually stir dry ingredients into butter mixture. Stir in chocolate nougat pieces.
  3. Drop by tablespoonfuls (15 mL) onto parchment paper-lined cookie sheets. Bake in centre of oven for about 20 minutes or until lightly golden around edges. Let cool in pan on rack for 5 minutes. Transfer to racks to cool completely.
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Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
2/3 cup150 mLIcing Sugar, sifted
1 1/2 cups375 mLAll Purpose Flour
1/3 cup75 mLCornstarch Or Rice Flour
1/2 tsp2 mLBaking Powder
1 pinch1 pinchSalt
Add to Shopping List

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