Pecan-Chocolate Shortbread Cookies

• 3-1/2 cups flour
• 1/2 cup corn starch
• 2 cups butter, softened
• 1-3/4 cups icing sugar, divided
• 1 cup chopped pecans, toasted
• 4 oz. (1/2 of 225-g pkg.) Baker's Bittersweet Chocolate, chopped

1. Heat oven to 350 degrees F.
2. Combine flour and corn starch.
3. Beat butter and 1 cup sugar in large bowl with mixer until light and fluffy.
4. Gradually add flour mixture, mixing well after each addition.
5. Add nuts and chocolate; mix just until blended.
6. Roll dough into 1-inch balls; place, 2 inches apart, on baking sheets.
7. Flatten slightly with bottom of drinking glass.
8. Bake 13 min.
9. or until centres are set and tops are lightly browned; cool on baking sheets 5 min.
10. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each cookie.
11. Place on wire racks; cool completely.

flour, corn starch, butter, icing sugar, pecans, chocolate

Taken from www.kraftrecipes.com/recipes/pecan-chocolate-shortbread-cookies-187156.aspx (may not work)