Simple Side to Hot Cocoa

Brown Sugar Shortbread

Serves: 16 • Prep time: 10 min • Cook time: 45 min • Stand time: 20 minutes

Ingredients:

• 1 cup I Can't Believe It's Not Butter!® Spread (or 2 sticks margarine, slightly melted)
  
• 3/4 cup firmly packed light brown sugar
• 2 cups all-purpose flour
• 1/3 cup semi-sweet chocolate chips, melted

Preheat oven to 325°. Grease 9-inch round cake pan; set aside. (Grease pan well as mine tried to stick a little bit when I turned it out to cool)

Beat I Can't Believe It's Not Butter!® Spread with sugar in large bowl with electric mixer until light and fluffy, about 5 minutes. Gradually add flour and beat on low until blended. Spread into prepared pan, pressing into even layer. With knife, score (lightly cut) surface into 16 pie-shaped wedges.

Bake 45 minutes or until golden. Cool 20 minutes on wire rack; remove from pan and cool completely. To serve, pour melted chocolate into small plastic storage bag. Snip corner and drizzle chocolate over shortbread. Cut into wedges.

I really liked this. I think next time I will add chopped pecans to the batter though for a little more texture (everything is better with nuts :o) I liked the chocolate drizzle on top, but I might also try adding a few mini chocolate chips. It's a dry, slightly crumbly shortbread so it would go great with hot chocolate or you could serve it with whipped cream or vanilla ice cream.