Swiss Mountain Shortbread
- 2 cups (500mL) unsalted butter
- 1 cup (250mL) fruit sugar
- 31/4 cups (800mL) all-purpose flour
- 1/2 cup (125mL) rice flour
- 12 oz (375g) milk chocolate Toblerone bars
- 1/4 cup (50mL) icing sugar
- 1. Beat butter until very light. Gradually beat in sugar and continue beating until sugar is dissolved, about 5 minutes.
- 2. Sift flours together. Stir into butter mixture and combine well.
- 3. Chop chocolate into 1/2" (1cm) chunks. Save about 50 of the biggest chunks and mix the rest into the batter just until combined.
- 4. Arrange mounds of batter on baking sheets lined with parchment paper. Press a chunk of chocolate into each cookie.
- 5. Bake 20 to 25 minutes in a preheated 325F (160C) oven until very lightly browned. Cool in a single layer on racks. Sift icing sugar over cookies. Makes about 50 cookies.
butter, fruit sugar, flour, rice flour, milk chocolate toblerone, ubc
Taken from www.epicurious.com/recipes/member/views/swiss-mountain-shortbread-50012471 (may not work)