Print Recipe

Chunky Bittersweet Shortbread



  • 2 cups butter, softened
  • 1 cup fruit sugar (or super fine sugar)
  • 3 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 1 cup pecans, toasted, coarsely chopped
  • Sifted confectioner's sugar (for garnish)


  1. Heat oven to 350 degrees F. Grease and lightly flour cookie sheets.
  2. Beat butter with sugar using electric mixer until light and fluffy.
  3. Mix in flour and cornstarch until well blended.
  4. Stir in chocolate and pecans.
  5. Drop by heaping tablespoonsful onto prepared cookie sheets, about 1 inch apart.
  6. Bake for 20-25 minutes or until lightly browned.
  7. Cool.
  8. Dust cookies lightly with confectioners' sugar.

Makes 48 cookies

Cookies can be made ahead and frozen for up to 3 months.

Source: Baker's Chocolate

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