SWISS MOUNTAIN SHORTBREAD

SWISS MOUNTAIN SHORTBREAD image

Yield 50-60 cookies

Number Of Ingredients 6

2 cups (500mL) unsalted butter
1 cup (250mL) fruit sugar
3¼ cups (800mL) all-purpose flour
½ cup (125mL) rice flour
12 oz (375g) milk chocolate Toblerone bars
¼ cup (50mL) icing sugar

Steps:

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 ½" (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.