Recipe - Mexican Shortbread

One half cup Unsalted butter; softened
(or margarine)
One fourth cup Sugar
One half cup Plus 2T allpurpose flour;
unbleached
One fourth cup Cornmeal
One half teaspoon Cinnamon
One fourth teaspoon Salt
1 ounce Mexican chocolate; chopped
(2T)
1 ounce Semisweet chocolate; chopped
(2T)
2 tablespoon Milk; or soymilk

Preheat oven to 325 degrees. Cream butter and sugar together in bowl. Stir
in flour, cornmeal, cinnamon and salt.

Pat dough into 8inch pie pan. Bake until golden, about 10 minutes.

Meanwhile, melt chocolates with milk in double boiler. Stir until smooth.

When shortbread is done, immediately score into 8 sections with knife while
shortbread is still hot. Drizzle melted chocolate on top op; allow to cool
before cutting into wedges. Makes 8 wedges.

Helpful hint: Drizzle the chocolate over the shortbread in a spiderweb
pattern. If desired, this recipe may easily be double or even tripled.

*Mexican chocolate: Grainy chocolate disks flavored with sugar, cinnamon,
almonds and vanilla. Used to prepare Mexican hot chocolate beverage and in
mole sauces. Usually available in Mexican sections of supermarkets. One
ounce of semisweet chocolate, One half teaspoon ground cinnamon and 1 drip of
almond extract can substitute for 1 ounce of Mexican chocolate.

Formatted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Vegetarian Times, October 1996

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on May 5, 1998