| 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 - dcqp82a@prodigy.com
Recipe by: Martha Stewart
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