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Chocolate-chunk shortbread

Chocolate-chunk short bread
(Food Styling / Sheryl Julian and Karoline Boehm Goodnick; Mark Wilson / Globe Staff)
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December 12, 2007

Makes 24

1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar, sifted
2 cups flour
1/4 teaspoon salt
1 cup chopped bittersweet chocolate (60 percent cocoa)
Granulated sugar (for sprinkling)
Extra flour (for cutting)

1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper. Use a pie pan or plate and a pencil to draw three 6-inch rounds on the papers. Turn the papers over.

2. In an electric mixer on medium speed, beat the butter for 1 minute or until smooth. Add the confectioners' sugar and beat until the mixture is creamy.

3. Add the flour and salt. Continue beating, scraping down the sides of the bowl, until the mixture is smooth. Remove the bowl from the mixer stand. With a rubber spatula, stir in the chopped chocolate.

4. Set half the dough in the center of each round. With your fingertips, smooth the dough evenly.

5. Sprinkle the dough generously with granulated sugar.

6. Dip a large straight-edged knife into flour. Cut one of the rounds evenly into quarters. Dip the knife into the flour again. Make two more cuts across the round to divide the round into 8 triangles. Do the same with the other rounds.

7. Bake the rounds for 25 minutes or until they are pale golden, turning the sheets from back to front halfway through baking.

8. Slide the parchment papers onto wire racks and let the rounds sit for a few minutes to cool. Carefully transfer the papers to a board. Use a clean knife to cut the rounds along the same lines you made before baking. Set the triangles on a wire rack to cool completely. Store in an airtight container for up to 2 weeks. - Sheryl Julian

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