2 1/4 c  All-purpose flour
    1/4 c  Dark unsweetened cocoa
    1/2 c  Sugar
    1/4 ts Salt
      1 c  Unsalted butter
      2    Unsweetened chocolate
           Melted/2 oz
    1/2 c  Finely chopped walnuts
           Or pecans
      4 ts Sugar
     Preheat oven to 300 degrees F. Cover baking sheet with
  parchment paper; draw two circles, each 7 to 7-1/2 inches.
     Measure flour, cocoa, sugar and salt into the food
  processor or into the large bowl of electric mixer. Mix
  well. Cut the butter into thin slices and add to the flour
  mixture. Mix or process until mixture resembles moist sand.
  Add the chocolate and nuts and continue mixing until a
  dough forms.
     Shape dough into a smooth ball. Cut the dough into
  quarters. Shape each quarter into a smooth ball. Place
  dough ball onto the center of each circle drawn on the
  parchment paper. Flatten the round to within 1/2 inch of
  the inside edge of the round. With a fork, make impressions
  on the top of each round and use the fork to round off the
  edges. Sprinkle each round with 1 teaspoon sugar. With a
  straight knife, cut each round into eight wedges; leave
  wedges in place.
     Bake for 1 hour or until the shortbread is a light
  golden color. With a straight-edged knife, cut the wedges
  BEATRICE OJAKANGAS SHOW #BD1A59  TV FOOD NETWORK, G.P., All
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