BLACK AND WHITE SHORTBREAD SQUARES 2 C Flour 1/2 C Powdered Sugar 2 Sticks Butter -- cut-up and softened 1 Tsp Vanilla Extract 6 Oz Semisweet Chocolate Chips -- melted 8 Oz (To 10) White Chocolate, Imported -- chopped 1 C Almonds, Roasted Lightly Salted -- diced
1. Preheat oven to 350 F. In a food processor, combine flour, powdered sugar, butter, and vanilla. Process until crumbly. Add melted semisweet chocolate and process until dough leaves sides of bowl and forms a ball. 2. Press dough evenly over bottom of a foil-lined 10 x 15-inch jelly-roll pan. Bake 17 to 20 mins, or until set. 3. Sprinkle cut up white chocolate evenly over top. Return to oven 1 to 2 mins, or until white chocolate melts. Remove from oven and let stand 2 to 3 mins. 4. With a table knife, spread melted white chocolate evenly over top. Sprinkle almonds on top, pressing in slightly. Let stand 45 mins, then cut into 54 squares about 1 1/2 inches; cookies will still be warm. Let cool in pan. Refrigerate to set up white chocolate. Store, covered, in refrigerator. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
