Chocolate-Dipped Shortbread

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            FOOD FUNNY
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Boy, our friend Rosemary Zwick of Cape Town, South Africa sure does
get around. Here's what I mean:

My husband and I were having lunch at a fashionable eatery in
Washington when we noticed what looked like a familiar face at the
next table. Screwing up my courage, I asked, "Excuse me. Aren't you
Marlin Fitzwater, the former White House press secretary?"

"Yes, I am," he acknowledged, and graciously interrupted his lunch to
talk to us.

As we were leaving the restaurant, I remarked to the hostess, "Do you
know you have Marlin Fitzwater on the terrace?"

"I'm not sure about that," she replied, "but we have Perrier and Evian
at the bar."

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            TODAY'S RECIPE
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Any kind of small sweet cookie (or biscuit to my British readers) can
be served at a proper afternoon tea, and a small assortment is usually
offered by accomplished hostesses. Feel free to include your favorite
homemade or store-bought varieties, but don't forget these
chocolate-dipped shortbreads.

Chocolate-Dipped Shortbread

2 cups (500 ml) unsalted butter at room temperature
1 3/4 cups (450 ml) powdered (confectioner's) sugar
4 cups (1 L) all-purpose flour
2 Tbs (30 ml) granulated sugar, or to taste
1/2 cup (125 ml) chocolate morsels melted in a small
pan set over (not in) a pan of simmering water

Cream the butter and powdered sugar, and mix in the flour a little at
a time until thoroughly blended. Spread in about 1/2 inch (1 cm)
thickness on a cookie sheet, and prick all over with the tines of a
fork. Bake at 300F (150C) for about 30 minutes, until light golden
brown. Sprinkle with granulated sugar immediately after removing from
oven and allow to cool for 10 minutes before cutting into bars or
squares. Allow to cool completely before removing from pan. Pour the
melted chocolate onto a piece of wax paper and coat the bottoms of the
shortbreads. Place on a clean piece of wax paper until the chocolate
is cool and firm. Makes about 30 to 40 squares.
Received on Thu May 19 07:17:40 2005