| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 25 | servings | |||
INGREDIENTS
| 6 | tb | Softened unsalted butter |
| 5 | tb | Sugar |
| 1/4 | ts | Vanilla extract |
| 1/2 | c | All-purpose flour |
| 1/4 | c | Corn starch |
| 1/2 | oz | Grated bittersweet chocolate |
INSTRUCTIONS
Cream together the butter and sugar. Stir in the vanilla. Sift together the flour and cornstarch. Stir thoroughly into the creamed mixture. Stir in grated chocolate. Place dough on a sheet of plastic wrap, and form the dough into a flat disk. Wrap the dough and chill it for at least 2 hours. Heat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat. Roll out the dough on a lightly floured surface to 1/8-inch thick. Trim to a large rectangle. Using a pizza cutter, cut into smaller rectangles approximately 1 by 2-1/2 inches in size. Chill until firm, about 20 minutes. Bake until firm and just golden, 18 to 20 minutes. Transfer tombstones to a wire rack, and cool. Makes about 25 tombstones. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - [email protected] Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
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