Bittersweet Shortbread Cookies

About 7 dozen cookies or 42 servings, 2 cookies each

2 cups (4 sticks) butter, softened
1 cup powdered sugar
3 1/2 cups flour
1/2 cup cornstarch
1 package (6 squares) BAKER'S Bittersweet Baking
    Chocolate, coarsely chopped
1 cup PLANTERS Chopped Pecans, toasted

PREHEAT oven to 350 degrees F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour and cornstarch; mix well. Stir in chocolate and pecans.

ROLL dough into 1-inch balls; place, 2 inches apart, on ungreased baking sheets. Flatten slightly with bottom of glass.

BAKE 20 min. or until cookies are set and lightly browned; cool on wire racks. Sprinkle with additional powdered sugar, if desired.

Size It Up:
Looking for a special treat? Two cookies is all that is needed to provide a lot of chocolaty flavor.

Easy Cleanup:
Line the baking sheets with parchment paper before use. The baked cookies will slide right off and you won't have to wash the pans in between uses.

Great Substitute:
Prepare as directed, using 6 squares BAKER'S Semi-Sweet Baking Chocolate.

Nutritional Information: Calories 170 Total fat 12 g Saturated fat 6 g Cholesterol 25 mg Sodium 65 mg Carbohydrate 15 g Dietary fiber 1 g Sugars 4 g Protein 2 g Vitamin A

6 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 4 %DV

Healthy Living Information: Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods.