Crisp Chocolate Chip Shortbread

From a Land O Lakes Butter cooking magazine. A sharp pizza cutter speeds the cutting process of these cookies.

• Ready In: 35 mins
• Serves: 48
• Yields: 4 dozen cookies

Ingredients

• 3⁄4 cup butter, softened
• 3⁄4 cup powdered sugar
• 1⁄2 teaspoon vanilla
• 1⁄4 teaspoon  almond extract
• 1 1⁄3 cups flour
• 3  tablespoons cornstarch
• 1⁄8 teaspoon salt
• 1⁄2 cup  semisweet mini chocolate chips
• 3  tablespoons sugar (large grain)

Directions

1. Heat oven to 350. Combine butter, powdered sugar, vanilla and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, cornstarch and salt. Beat until well mixed. Stir in chocolate chips by hand.
2. Pat dough out on ungreased 15 x 10 x 1" jelly roll pan. Sprinkle with large grain sugar. Bake for 15-20 minutes or until edges are lightly browned. Immediatley cut into squares, rectangles or triangles while still warm. Remove from pan to cool.
3. Store in airtight container separated by layers of waxed paper. They can be frozen up to 3 months.