Chocolate Chunk Shortbread

2 cups butter
1 cup icing (confectioners') sugar
3 1/2 cups flour
1/2 cup cornstarch
6 oz. bittersweet chocolate
1 cup coarsely chopped pecans

Preheat oven to 350 degrees F. Soften butter to room temperature.

Coarsely chop chocolate into chunks and set aside.

Cream butter and sugar until light and fluffy. 

Stir in flour and cornstarch and mix well.

Stir in chocolate and pecan chunks.

Drop dough in heaping tablespoons onto a greased cookie sheet, about an inch apart.
Bake for 20 - 25 minutes. Remove from oven, cool slightly and remove from pan.