Idiot dog is finally starting to be truly submissive and mostly behave. We even dropped a pepper popper on the floor last nigh while grilling and she looked at us to see if she could have it before even attempting to go for it.
Had it been just me, I'd've left out the sugar completely, as it's plenty sweet from the nuts and chocolate already. Recipe was adapted from a recipe I found in a cookbook.
Pecan Chocolate Chip Shortbread
2 sticks butter, softened
1 3/4 c almond (or pecan flour)
1/2 c toasted pecan flour
1/4 tsp salt
1 c confectioner's sugar (I'd leave this out)
1 c chocolate chips
Preheat oven to 325*. Mix all but the chocolate chips together well with your fingertips or a pastry brush, until the mixture holds together. Stir in the chocolate chips and smear into a baking dish (I used a 9x13, but I like my shortbread thick. If you want it thin, go for a lasagna pan.) Pop it in the oven for at least 20 min. Mine took closer to half an hour. You want the center puffy and the edges browned. Remove from the oven. Heat another cup of chocolate chips in a baggie in the microwave until melted. Snip a corner of the baggie and use that as a piping bag to pipe the chocolate over the shortbread. Cut into pieces while still warm. Let cool for at least half an hour so it sticks together, unless you want to eat it with a fork.