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Chocolate Chip Shortbreads




Source of Recipe


Frugal Friends in the Kitchen


List of Ingredients




1 cup plus 2 Tbsp all-purpose flour
1 stick (1/2 cup) cold unsalted butter
1/3 cup semisweet chocolate mini chips


Recipe



1. Heat oven to 325°F. Have a baking sheet ready.
2. Mix flour and 1/4 cup granulated sugar in a medium bowl. Cut in butter
with a pastry blender (or rub butter in with fingertips) until mixture resembles
coarse crumbs. Stir in mini chips.
3. Gently press crumbs together to form a dough (heat from your hands will
help this happen). Place on baking sheet; pat into an 8-in. disk. With a sharp
knife, score into 16 wedges, cutting about halfway through dough. Prick wedges
twice with a fork.

4. Bake 25 minutes, or until shortbread looks dry and golden at edges.
Immediately cut through score lines. Cool 5 minutes on baking sheet before removing
to a wire rack to cool completely. Can be stored airtight at room temperature
up to 3 days.