Instructions: Cream together the butter and sugar. Stir in the vanilla. Sift together the flour and cornstarch. Stir thoroughly into the creamed mixture. Stir in grated chocolate. Place dough on a sheet of plastic wrap, and form the dough into a flat disk. Wrap the dough and chill it for at least 2 hours.

Heat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat. Roll out the dough on a lightly floured surface to 1/8-inch thick. Trim to a large rectangle. Using a pizza cutter, cut into smaller rectangles approximately 1 by 2-1/2 inches in size. Chill until firm, about 20 minutes. Bake until firm and just golden, 18 to 20 minutes. Transfer tombstones to a wire rack, and cool.

Makes about 25 tombstones.

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