chocolate chip shorties

shortbread can be such a versatile cookie. whether plain, dipped in chocolate, flavored with spices or, speckled with mini chocolate chips as i’ve done here, shortbread cookies are sure to be crowd-pleasers! they are also very easy to make, as is evidenced by this quick and easy recipe!

chocolate chip shorties
3/4 cup unsalted butter, softened to room temperature
3/4 cup confectioner’s sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 1/3 cup all-purpose flour
3 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup mini chocolate chips
4 tablespoons coarse white sugar

1. preheat oven to 350 degrees. line baking sheet with parchment paper.
2. beat butter, confectioner’s sugar, vanilla and almond extract until light, fluffy and creamy.
3. on low speed, add flour, cornstarch and salt. beat until well mixed.
4. stir in chocolate chips.
5. press dough onto parchment lined baking sheet (you can also use a 15×10 jelly roll pan). when pressing the dough, it should fill almost the entire pan.
6. sprinkle with the coarse white sugar.
7. bake for 15-18 minutes until the edges are lightly golden.
8. remove from oven, place pan on wire cooling rack and immediately cut into triangles, separating them a bit, but allowing them to cool directly in pan.
9. when completely cool, store cookies in airtight container.
yield:42 cookies

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