Chocolate Shortbread

Adapted from “Holiday Baking 2004” by Canadian Living.

60 g (2 oz) bittersweet chocolate, chopped

250 mL (1 cup) butter, softened 125 mL (½ cup) instant dissolving (fruit/berry) sugar

5 mL (1 tsp) vanilla

500 mL (2 cups) all purpose flour pinch salt

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Let cool to room temperature.

Meanwhile, in bowl, beat butter and sugar until fluffy; stir in chocolate and vanilla. Add flour and salt; stir until blended.

Turn out onto lightly floured surface; form into 4 bricks, each about 2.5 cm (1 inch) high and 4 cm (1 ½ inches) wide. Cover with plastic wrap and refrigerate until firm, about 2 hours. (Make-ahead: refrigerate for up to 12 hours.) Line rimless baking sheets with parchment paper. (I used regular baking sheets upside down.)

Cut dough into 5 mm (¼ inch) thick slices; place on prepared sheets. Prick each twice with fork. Refrigerate until chilled, about 1 hour. (Make-ahead: freeze on baking sheets until firm; layer between waxed paper in airtight container and freeze for up to 1 month. Bake frozen, adding 5 minutes to baking time.)

Bake in centre of 150 C (300 F) oven until firm to the touch, about 30 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely.

Makes about 56 cookies.

Variations: Add toasted pecans, crystallized ginger or white chocolate chips or mound into rounds and top each with a chunk of milk chocolate with nougat.