3/4 pound unsalted butter, at room temperature, 1 cup sugar, plus extra for sprinkling, 1 teaspoon pure vanilla extract, 3 1/2 cups all-purpose flour, 1/4 teaspoon salt, 6 to 7 ounces very good semisweet chocolate, finely chopped. Whoops, that's my shortbread recipe...
since I know you happen to be a connoisseur of fine chocolate, I shouldn't say something like "Tollhouse." It would send you into fits of paroxysm, perhaps rightfully.
5 comments:
Nice! How'd he add the weight?
The stocks already have weight. He must've put something in the magazines to add more.
3/4 pound unsalted butter, at room temperature, 1 cup sugar, plus extra for sprinkling, 1 teaspoon pure vanilla extract, 3 1/2 cups all-purpose flour, 1/4 teaspoon salt, 6 to 7 ounces very good semisweet chocolate, finely chopped. Whoops, that's my shortbread recipe...
What kind of chocolate?
since I know you happen to be a connoisseur of fine chocolate, I shouldn't say something like "Tollhouse." It would send you into fits of paroxysm, perhaps rightfully.
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