STRAWBERRY SHORTBREAD

STRAWBERRY SHORTBREAD

Ingredients for 8 Servings

1 cup Butter or margarine, softened
1 cup Powdered sugar
2 cups Flour
1 oz Grated semisweet chocolate (about 1/3 cup)
1 cup Whipping cream, whipped and sweetened
2 pint Baskets fresh California strawberries sliced
Whole fresh California strawberry, for garnish

Procedure:

1. In mixer bowl cream butter and sugar.
2. On low speed gradually mix in flour and chocolate.
3. Form dough into 2 balls, one a little larger than the other.
4. On floured surface roll each ball to a circle about 7 inches in diameter
   (one should be thicker than the other).
5. Using board spatula, gently transfer each circle to greased baking sheet.
6. Prick surfaces generously with a fork.
7. Bake in 350-degree oven 20 to 30 minutes until just golden.
8. While still warm, cut thinner circle into 8 equal wedges.
9. Transfer all to rack to cool completely.
10. To serve: Place shortbread circles on the plate. Top with whipped cream
    and sliced strawberries, reserving a dollop of cream for garnish.
11. Set shortbread wedges into cream at an angle, points toward center.
12. Top with a dollop of whipped cream and whole strawberry.
13. Cut into wedges.
14. Note: Shortbread can be made ahead and stored for several days
    wrapped in plastic wrap, or frozen for longer storage.

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