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Chocolate Chip Shortbread
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2 cups butter, softened
2 cups confectioners' sugar
2 tsp. vanilla extract
1/2 tsp. coconut, or almond extract
4 cups all-purpose flour
1/2 tsp. salt
1 cup miniature semi-sweet chocolate chips
1 cup chopped pecans, toasted
3 tbl. confectioners' sugar
Preheat oven to 350*.
In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.
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