BLACK AND WHITE SHORTBREAD WEDGES

1 (2 sticks) cup butter, softened
1/2 cup sugar
1 1/2 cups flour
1/2 cup cornstarch
3 squares Baker's Semi-Sweet Baking Chocolate, coarsely chopped

Preheat oven to 325 degrees F.

Beat butter and sugar in large bowl with electric mixer on high speed 3 minutes or until light and fluffy.

Combine flour and cornstarch. Gradually add to butter mixture, beating until well blended. Stir in chocolate.

Shape dough into ball, then divide into 3 equal pieces. Flatten 1 piece into 4-inch round on baking sheet. Score into 8 wedges with sharp knife. Repeat with remaining dough.

Bake 30 minutes or until shortbread is set and lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks; cool completely.

Cut each round into 8 wedges to serve.

Store in airtight container at room temperature for up to 1 week.

Makes: 24 servings, 1 shortbread wedge each
Source: Kraft Foods