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    You are in: Home / Recipes / Slice-And-Bake Chocolate Chip Shortbread Recipe
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    Slice-And-Bake Chocolate Chip Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    57 mins

    45 mins

    12 mins

    Hey Jude's Note:

    Once these are rolled into logs they can be kept in the fridge for one week, or frozen for up to a month. Great for a smaller batch cookie with lower amount of sugar. Adapted from a Southern Living recipe.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Beat butter until creamy. Gradually add sugar, beating until smooth. Stir in chocolate chips and vanilla.
    2. 2
      Stir together flour, baking powder and salt and gradually add to butter mixture, beating until well blended.
    3. 3
      Shape dough into 3 10-inch logs, wrap separately in wax paper and chill for 4 hours. Cut each log into 28 slices and place slices 1 inch apart on lightly greased baking sheets.
    4. 4
      Bake at 350° for 10 to 12 minutes or till edges are golden. Cool on wire racks.

    Ratings & Reviews:

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    Nutritional Facts for Slice-And-Bake Chocolate Chip Shortbread

    Serving Size: 1 (750 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 534.7
     
    Calories from Fat 306
    57%
    Total Fat 34.0 g
    52%
    Saturated Fat 21.1 g
    105%
    Cholesterol 69.7 mg
    23%
    Sodium 289.8 mg
    12%
    Total Carbohydrate 56.0 g
    18%
    Dietary Fiber 2.4 g
    9%
    Sugars 26.3 g
    105%
    Protein 5.0 g
    10%

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