Rocky Mountain Shortbread
This shortbread is pretty darn good. I’m trying to figure out whose handwriting it is . . . Make sure you put these in any little hostess gift tins you're making up if you want a friend for life!
Set oven to 325°
1 lb. butter
1 cup sugar
Beat butter and sugar together.
3 1/4 cups flour
1/2 cup rice flour (or just use all regular flour)
Mix flours together and stir into butter mixture. Knead dough until well blended.
2 cups Toblerone chocolate bar
2 tbsp. icing sugar
Reserve 60 pieces of chocolate. Stir smaller pieces and shavings into dough.
Arrange mounded teaspoonfuls on floured, greased baking sheets.
Press 1 piece of reserved chocolate on top.
Bake 20 minutes. Dust with icing sugar.
Set oven to 325°
1 lb. butter
1 cup sugar
Beat butter and sugar together.
3 1/4 cups flour
1/2 cup rice flour (or just use all regular flour)
Mix flours together and stir into butter mixture. Knead dough until well blended.
2 cups Toblerone chocolate bar
2 tbsp. icing sugar
Reserve 60 pieces of chocolate. Stir smaller pieces and shavings into dough.
Arrange mounded teaspoonfuls on floured, greased baking sheets.
Press 1 piece of reserved chocolate on top.
Bake 20 minutes. Dust with icing sugar.