The Rural Voice, 2001-12, Page 393 squared semi -sweet chocolate,
melted (optional)
Sift together cornstarch, icing
sugar and flour; stir in almonds. With
large spoon, thoroughly blend in
butter and almond extract. Work with
hands until soft, smooth dough forms.
If necessary refrigerate one hour
or until easy to handle.
Form into logs, about 1/2 inch (1
cm) thick and 3 inches (7 cm) long.
Twist into crescent shape.
Bake in 300°F (150°C) oven 15-
20 minutes or until edges are lightly
browned. Remove and cool
completely on wire rack.
If desired, dip ends in melted
chocolate.
Store in tightly covered container.
SHORTBREAD THUMBPRINTS
1/2 cup (125 mL) cornstarch
1/2 cup (125 mL) icing sugar
1 cup (250 mL) all purpose flour
3/4 cup (175 mL) butter, softened
1 cup (250 mL) chopped pecans
raspberry jam or red currant jelly
Sift together cornstarch, icing
sugar and flour. With large spoon,
thoroughly blend in butter. Work
with hands until soft, smooth dough
forms. Shape into balls; roll in
chopped pecans and place on baking
sheet.
Press thumb in centre to make
indentation.
Bake in 300°F (150°C) oven 15-
20 minutes. Remove and cool
completely on wire rack. Fill centre
with raspberry jam or red currant
jelly.
CHOCOLATE CHUNK
SHORTBREAD
1/2 cup (125 mL) cornstarch
1/2 cup (125 mL) icing sugar
1 cup (250 mL) all purpose flour
3/4 cup (175 mL) butter, softened
2 squares bittersweet chocolate,
grated
3 squares bittersweet chocolate
Sift together cornstarch, icing
sugar and flour. With large spoon,
thoroughly blend in butter and grated
chocolate. Work with hands until
soft, smooth dough forms. If
necessary, refrigerate 1 hour or until
easy to handle.
Shape into 1 -inch (2.5 cm) balls.
Place about 1 1/2 inches (4 cm) apart
on ungreased cookie sheet; flatten
with bottom of glass, lightly floured.
Cut remaining 3 squares chocolate
into large chunks; press one chunk
into centre of each cookie. Bake in
300°F (150°C) oven 15-20 minutes or
until edges are lightly browned.
Remove and cool completely on
wire rack. Store in tightly covered
container.
CHOCOLATE DIPPED
SHORTBREAD
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
2/3 cup butter, softened
1/2 tsp almond extract
1/2 cup semi -sweet real chocolate
chips
2 tsp vegetable oil
1/2 cup finely chopped almonds
Heat oven to 325°F. In large mixer
bowl combine flour, sugar, butter and
almond extract. Beat at medium
speed, scraping bowl often until
mixture leaves sides of bowl and
forms a ball (3 to 4 minutes).
With floured fingers press dough
evenly on bottom of 9 -inch square
baking pan. Score dough in 16
squares; score each square into 2
triangles. Prick each tringle twice
with fork. Bake for 18 to 22 minutes
or until set and edges are very lightly
browned.
Let cool 5 minutes. Cut into
triangles; cool completely in pan. In 1
quart saucepan combine chocolate
chips and vegetable oil. Cook over
medium low heat, stirring constantly,
until chocolate is melted (4 to 5
minutes).
Remove from heat. Dip one cut
edge of each triangle 1/4 inch into
melted chocolate; scrape against side
of pan to remove excess chocolate.
Dip chocolate -coated edge into
chopped almonds; place on wire rack.
Let stand until chocolate is firm.
SHORTBREAD CHOCOLATE
CHIP COOKIES
2 cups butter, softened
2 cups confectioners sugar
2 tbsp vanilla
1/2 tsp salt
4 1/2 cups flour
1 pkg semi -sweet chocolate (2 cups)
Cream butter and sugar, beat in
vanilla and salt. Gradually stir in
flour until well blended. Stir in
chocolate chips. Dough will be stiff.
Shape into 1" balls, 2 inches apart on
ungreased baking sheet. May have to
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DECEMBER 2001 35