Mini chocolate chips add to the buttery richness of shortbread. Additional chips are melted and drizzled over the baked cookies.

Source: Family Circle

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Recipe Summary

prep:
20 mins
bake:
25 mins at 325°
Servings:
16
Yield:
16 shortbreads
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Ingredients

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Directions

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  • Heat oven to 325 degrees F. Stir together flour and cornstarch in small bowl.

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  • With mixer on medium-high speed, beat butter in large bowl until smooth and creamy. Add confectioners sugar, granulated sugar and salt; beat until very light colored and fluffy, 3 to 5 minutes.

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  • On low speed, slowly sift flour mixture over butter mixture, beating until dough forms. Dough will be stiff and may separate, looking like coarse meal.

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  • Transfer dough to lightly floured surface. Add 1 cup mini-chips; knead by hand until chips are evenly distributed.

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  • Divide dough in half. Add extra flour to board. Press each half into 8-inch circle. Carefully transfer to ungreased baking sheet. Using sharp knife, divide each circle into 8 wedges, slicing completely through dough. Prick dough with tines of fork. Flute edges if desired.

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  • Bake in 325 degrees F oven 25 minutes or until lightly golden. Immediately separate into wedges. Remove wedges to wire rack to cool.

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  • Melt remaining chips in saucepan. Pour into plastic bag; snip corner; drizzle over shortbread. Makes 16 shortbreads.

Nutrition Facts

172 calories; total fat 10g; saturated fat 6g; cholesterol 20mg; sodium 35mg; carbohydrates 20g; fiber 2g; protein 1g.
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