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Chocolate Chip Shortbread




Source of Recipe


Internet


List of Ingredients




1 cup(2 sticks) butter, softened
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 teaspoon vanilla
2 cups all-purpose flour
2/3 cup miniature semisweet chocolate chips

Recipe



Preheat the oven to 300°F. Generously butter two 8-inch round cake pans.

In a mixing bowl, cream the butter, confectioners' sugar, and salt together until light and fluffy, and then beat in vanilla. Add the flour and knead to form a stiff dough. Add the chocolate chips and knead them into the dough.

Divide the dough into 2 equal parts and press each part into a cake pan. Prick the dough all over with a fork and then score each circle into 16 wedges. Bake the shortbread until firm and evenly golden but not brown, 30 to 35 minutes (if the shortbread begins to brown too quickly, cover it loosely with aluminum foil.

Remove from the oven and cut the shortbread along the scored lines. Place the pans on wire racks and allow the shortbread to cool. Transfer to a tin, cover tightly, and store in a cool place.

Makes about 32