Fill up that cookie jar Greg

Greg Cosgrove, Art Director

I have a cookie recipe which is very secretive to the world and I am willing to share it with you.  My Grandmother made these for me every Christmas and birthday.  No other time would I receive these.  These were very special to me.  This recipe was handed to my mother before my Grandmother died and is now with her.  My Grandmother was from Denmark but moved to BC, Canada for the "Good Life".  She spent a great deal of time in Edmonton and Calgary, as many of our relative live there.

Grandmother's Choco-Shortbread Cookies:

2 cups          butter
1 cup            fruit sugar
3 1/4 cups   all purpose flour
1/2 cup         rice flour
12 oz             milk chocolate chunks
2 Tbsp          icing sugar

1. In a large bowl, beat butter until light. Gradually beat in fruit sugar  and continue to to beat sugar until dissolved, taking approximately 5 minutes.

2. In a bowl, sift together both flours. Stir into butter mixture and combine well.

3. Arrange mounds of batter, 2 Tbsp each, on parchment-lined baking sheets.  Take a chunk of chocolate and press into each cookie.

4. Bake in a preheated 325F (160C) oven for 20-25 mins, or until very lightly browned.  Take out and cool on wire racks.

5. Sift icing sugar over cookies.