Mexican Shortbread - cooking recipe

Ingredients

1/2 cup butter or 1/2 cup margarine
1/4 cup sugar
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour (unbleached)
1/4 cup cornmeal
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 ounce mexican chocolate, chopped
1 ounce semisweet chocolate, chopped
2 tablespoons milk

Preparation

Preheat oven to 325 degrees.
Cream margarine and sugar together in bowl. Stir in flour, cornmeal, cinnamon and salt. Pat dough into 8-inch pie pan. Bake until golden, about 10 minutes.
Meanwhile, melt chocolates with milk in double boiler. Stir until smooth.
When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
Drizzle melted chocolate on top, allow to cool before cutting into wedges.