Title: Shortbread Tombstones
Categories: Stewart1
Yield: 25 servings

6 tb Softened unsalted butter
5 tb Sugar
1/4 ts Vanilla extract
1/2 c All-purpose flour
1/4 c Corn starch
1/2 oz Grated bittersweet chocolate

Cream together the butter and sugar. Stir in the vanilla. Sift together the
flour and cornstarch. Stir thoroughly into the creamed mixture. Stir in
grated chocolate. Place dough on a sheet of plastic wrap, and form the
dough into a flat disk. Wrap the dough and chill it for at least 2 hours.
Heat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat.
Roll out the dough on a lightly floured surface to 1/8-inch thick. Trim to
a large rectangle. Using a pizza cutter, cut into smaller rectangles
approximately 1 by 2-1/2 inches in size. Chill until firm, about 20
minutes. Bake until firm and just golden, 18 to 20 minutes. Transfer
tombstones to a wire rack, and cool. Makes about 25 tombstones.

Recipe Source: Martha Stewart Living -

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Recipe by: Martha Stewart

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