Chocolate Chip Shortbread Cookies
Butter
shortbread with a touch of almond and dotted with mini chocolate chips. Fast,
easy and delicious!
Ingredients
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup mini chocolate chips
- 8 oz melting chocolate wafers
- 1/2 teaspoon vanilla extract
- 1 cup butter softened
Instructions
First, In a
large bowl, mix butter and powdered sugar with a hand mixer until light and
fluffy. Add the vanilla extract and beat until combined.
Then, Add
the flour and mix until the flour disappears. Stir in the mini chocolate chips.
Transfer the
dough to a resealable plastic bag the size of a gallon or place it between two
layers of plastic wrap. Roll up to 1/4 inch thick. Refrigerate on a flat surface
until firm, about 1 to 2 hours.
Remove the
dough from the plastic and use a butter knife to cut into squares or rectangles
of equal sizes. Transfer the cut pieces to a baking sheet lined with parchment
paper.
Bake at 325
degrees for 18 to 20 minutes, until edges are slightly browned.
Melt the
chocolate in a small microwave-safe bowl while microwave on high for 30
seconds, stirring between the two. Dip the cookies in the chocolate, covering
1/3 or 1/2 of the biscuit and transfer them to parchment paper so that they
harden. Happy Cooking Time.
