Chocolate Chip Shortbread
- Ready In:
- 35mins
- Ingredients:
- 4
- Serves:
-
16
ingredients
- 1 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1⁄2 cup unsalted butter, cold
- 1⁄3 cup semisweet chocolate miniature chocolate chip
directions
- Heat oven to 325°F Have a baking sheet ready.
- Mix flour and 1/4 cup granulated sugar in a medium bowl. Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs. Stir in mini chips.
- Gently press crumbs together to form a dough (heat from your hands will help this happen). Place on baking sheet; pat into an 8-in. disk. With a sharp knife, score into 16 wedges, cutting about halfway through dough. Prick wedges twice with a fork.
- Bake 25 minutes, or until shortbread looks dry and golden at edges. Immediately cut through score lines. Cool 5 minutes on baking sheet before removing to a wire rack to cool completely. Can be stored airtight at room temperature up to 3 days.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I like animals and have cats. I enjoy pedometer walking and cooking<img src=http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg border=0 alt=Photobucket>.
<br>
<br><img src=http://i195.photobucket.com/albums/z205/jubespage/stacky5.jpg>
<br>
<br><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/KBparticipation.jpg border=0 alt=Photobucket>
<br>
<br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/CookathonforKarensticker.jpg>