Halloween Recipes from Razzle Dazzle Recipes
Shortbread Tombstones Recipe
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6 tablespoons unsalted butter, softened
5 tablespoons sugar
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 ounce bittersweet chocolate, grated
Cream together butter and sugar. Stir in vanilla.
Sift together flour and cornstarch. Stir thoroughly into the creamed
mixture. Stir in grated chocolate. Place dough on a sheet of plastic
wrap, and form into a flat disk. Wrap the dough, and chill it for at
least 2 hours.
Heat the oven to 325°. Line a baking sheet with a Silpat baking mat.
Roll out the dough on a lightly floured surface to a 1/8-inch
thickness. 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.
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