Rich Chocolate Shortbread

Compared with chocolate shortbread made with cocoa powder, this melted chocolate version is, bite-for-bite, denser and more chocolaty. If you like, you can leave some cookies plain.

6 oz	semisweet chocolate, chopped	125 g
1 cup	butter, softened	250 mL
¼ cup	granulated sugar	60 mL
1 tsp	vanilla	5 mL
pinch	salt	pinch
2¼ cups	all-purpose flour	550 mL
¼ cup	cornstarch	60 mL

In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat; let cool.

In bowl, beat butter until fluffy; beat in chocolate until smooth. Beat in 2 tbsp (30 mL) of the sugar, vanilla and salt. Stir in flour, 1/3 at a time; stir in cornstarch to make firm, smooth dough.

On waxed paper, press dough into 10 X 9 inch (25 X 33 cm) rectangle; trim edges. Refrigerate until chilled, about 30 minutes. Using floured knife, cut into 2 X 1 inch (5 X 2.5 cm) bars. Using spatula, place cookies 1 inch apart on parchment paper-lined rimless baking sheets. Prick each cookie with fork. Refrigerate until firm, about 2 hours. (Make-ahead: Layer between waxed paper in airtight container; freeze for up to 1 month. Add a few minutes to baking time.)

Bake in centre of 325°F (160°C) oven until firm, about 20 minutes. Let cool on pans on rack for 2 minutes. Spread remaining sugar in pie plate; gently roll cookies in sugar to coat all sides, adding more sugar if necessary. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 1 month.) Makes about 4 dozen cookies.

Per cookie: about 84 cal, 1 g pro, 5g total fat (3g sat fat), 9g carb, 0g fibre, 11mg chol, 42mg sodium, % RDI: 3% iron, 4% vit A, 3% folate.

Variation: Mocha Shortbread: Dissolve 1 tsp (5 mL) instant coffee granules in vanilla before adding it to the chocolate mixture.