Dark Chocolate Shortbread

DIRECTIONS

• Mix sugar and butter. Cream well.
• Add vanilla.
• Mix dry ingredients.
• Add gradually to creamed mixture.
• Knead well.
• Shape into two 9 inch logs.
• Cover with plastic wrap and refrigerate from one to 24 hours.
• Preheat overn 350F.
• Slice into 1/4 inch slices and bake on parchment paper lined cookie sheets for 20 minutes.
• Drizzle tops with melted white chocolate while still warm.