Rich Chocolate Shortbread
This works best with a food processor, sorry if it doesn’t work for you.
Butter a cookie sheet and set aside. Process with blade 6 oz. (about one cupful) of Euphoria Dark Chocolate Buttons with 1 cup granulated sugar until coarse crumbs form. Add 1 pound softened, unsalted butter and cream together. Add 4 c. flour until blended in food processor. If dough is too soft to roll out, flatten between sheets of plastic wrap and chill for 30 minutes. Pre-heat oven to 350°F.
Roll out with floured rolling pin until about 1/2” thick, then cut into 3” squares or diamonds. Place on pan with room in between, prick several times with a fork, and bake for appx. 20 minutes. Cool in pan for 10 minutes and transfer to cooling rack until room temperature. Wrap tightly and eat soon. That won’t be hard, because they’re so melt-in-your-mouth tasty. Makes about 24 large shortbreads.
Compliments of Euphoria Chocolate Company