Chocolate Chip Shortbread

Nothing says “I love you” like shortbread.  Don’t believe me?
Just put some of these in a little box and give to someone you love.  Trust me, they’ll agree with me. : )
As I get ready for my annual Christmas Tea, I know I’ll be making a couple different batches of shortbreads.  I love that I can either quickly cut them in bite size squares with a knife (works well to serve them in some cute mini muffin liners as well), or I can use a mini heart cutter if I want as well.
And that way you’ll have some scraps for…. well, you know.
These are melt in your mouth yummy, buttery, and all around perfect!
CHOCOLATE CHIP SHORTBREAD
1 cup unsalted butter, at room temperature
3/4 cup powdered sugar
2 cups flour
1 tsp vanilla extract
1/2 tsp salt
1/2 cup miniature chocolate chips
Combine butter, powdered sugar, flour, vanilla, and salt in a mixing bowl.
Beat with a wooden spoon until combined. (Don’t let it get too creamy.)
Stir in chocolate chips.
Pat dough evenly into an 8 or 9 inch square pan. Bake at 325 degrees for about 20 minutes, or until just beginning to turn golden.
Let cool in pan for 20 minutes, then remove from pan, transfering to a cutting board right side up.
Either cut in small shapes or use a large knife to cut in 1 1/2 inch squares.
Store in an airtight container at room temperature for about 5 days.
Recipe adapted from Martha Stewart
Chocolate Chip Shortbread

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 3/4 cup powdered sugar
  • 2 cups flour
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup miniature chocolate chips

Instructions

  • Combine butter, powdered sugar, flour, vanilla, and salt in a mixing bowl.
  • Beat with a wooden spoon until combined. (Don't let it get too creamy.)
  • Stir in chocolate chips.
  • Pat dough evenly into an 8 or 9 inch square pan. Bake at 325 degrees for about 20 minutes, or until just beginning to turn golden.
  • Let cool in pan for 20 minutes, then remove from pan, transfering to a cutting board right side up.
  • Either cut in small shapes or use a large knife to cut in 1 1/2 inch squares.
  • Store in an airtight container at room temperature for about 5 days.
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