Mexican Shortbread

Mexican chocolate consists of grainy chocolate disks flavored with sugar, cinnamon, almonds and vanilla, used to prepare Mexican hot chocolate beverage and in mole sauces. It is usually available in Mexican sections of supermarkets. Substitution for Mexican Chocolate if you cannot find it: One ounce of semisweet chocolate, 1/2-teaspoon ground cinnamon and one drip of almond extract can substitute for 1-ounce of Mexican chocolate.

• Ready In: 25 mins
• Yields: 8 wedges

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄4 cup sugar
• 1⁄2 cup all-purpose flour, plus
• 2  tablespoons all-purpose flour (unbleached)
• 1⁄4 cup cornmeal
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1  ounce  mexican chocolate, chopped
• 1  ounce  semisweet chocolate, chopped
• 2  tablespoons milk

Directions

1. Preheat oven to 325 degrees.
2. Cream margarine and sugar together in bowl. Stir in flour, cornmeal, cinnamon and salt. Pat dough into 8-inch pie pan. Bake until golden, about 10 minutes.
3. Meanwhile, melt chocolates with milk in double boiler. Stir until smooth.
4. When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
5. Drizzle melted chocolate on top, allow to cool before cutting into wedges.