Email to Becky      

Recipe Categories: Becky's HOME PAGEABM AllRecipes APPETIZERS AppleRecipes BEVERAGES BREAD BREAKFAST BreakfastBreadsandMuffins BreakfastBrunch BrowniesandBars ButtersandSpreads Cakes CAKESandPIES CampingRecipes CANDY CASSEROLES CheeseBalls Cheesecake Chicken CHOCOLATEFOODTOLIVEFOR COOKIES Crescent-Roll-Recipes CROCKPOT DehydratorRecipes DESSERTS Dips EGGS FasttoFixMainDish FISHandSEAFOOD FoodAllergyRecipes Frostings-Icings-Glazes-Etc FRUIT Ice-Cream-and-Frozen-Treats Kuchens LowSalt Main-Dish MEATS Microwave Muffins NotFixingAgain PASTA PiesandPieCrusts Popovers Potatoes POULTRY QuickBreads RecipesfromMysteries RICE SACOButtermilkPowderRecipes SALADandDRESSING Salads SANDWICHES SAUCES Scones SideDishes SNACKS SOUPSandSTEWS SubstitutionsandCopycats Tex-Mex Time-to-Grill Tips-Tricks-and-Helpful-Ideas ToTryFile VEGETABLES WokRecipes

Chocolate Chip Shortbread

Yummy!


List of Ingredients




1/2 c butter, softened
1/2 c sugar
1 tsp vanilla
1 c flour
1/4 tsp salt
1/2 c mini semi sweet chocolate chips



Recipe




Preheat to 375.

Mix butter and sugar. Beat until light and fluffy.
Add vanilla and mix.
Add flour and salt, mix well.
Add chocolate chips and mix.

Divide dough in half.
Spread dough in ungreased 8 inch round pans.
Bake for 12 minutes or until the edges are golden.
Remove from oven, place on wire rack and score into 8 wedges but do not cut all the way through.
Cool in pans 10 minutes.
Turn out and cool completely.
Break apart on scored lines and store in air tight container at room temperature.
May be frozen for up to 3 months.

Makes 16 pieces.

NOTES:
I have used regular semi sweet chips rather than the mini chips.