---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Nut Shortbread
  Categories: Cookies, Chocolate
       Yield: 1 servings
   2 1/4 c  All-purpose flour
     1/4 c  Dark unsweetened cocoa
     1/2 c  Sugar
     1/4 ts Salt
       1 c  Unsalted butter
       2    Unsweetened chocolate
            Melted/2 oz
     1/2 c  Finely chopped walnuts
            Or pecans
       4 ts Sugar
      Preheat oven to 300 degrees F. Cover baking sheet with
   parchment paper; draw two circles, each 7 to 7-1/2 inches.
      Measure flour, cocoa, sugar and salt into the food
   processor or into the large bowl of electric mixer. Mix
   well. Cut the butter into thin slices and add to the flour
   mixture. Mix or process until mixture resembles moist sand.
   Add the chocolate and nuts and continue mixing until a
   dough forms.
      Shape dough into a smooth ball. Cut the dough into
   quarters. Shape each quarter into a smooth ball. Place
   dough ball onto the center of each circle drawn on the
   parchment paper. Flatten the round to within 1/2 inch of
   the inside edge of the round. With a fork, make impressions
   on the top of each round and use the fork to round off the
   edges. Sprinkle each round with 1 teaspoon sugar. With a
   straight knife, cut each round into eight wedges; leave
   wedges in place.
      Bake for 1 hour or until the shortbread is a light
   golden color. With a straight-edged knife, cut the wedges
   apart while still warm.   Yield: 32 wedgesBAKERS' DOZEN
   Rights Reserved