Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

CHOCOLATE MACADAMIA SHORTBREAD




Source of Recipe


Unknown


List of Ingredients




1 cup softened butter
2/3 cup confectioner's sugar
1/2 teaspoon vanillla
1 3/4 cups all purpose flour
1/4 cup cornstarch
2/3 cup milk chocolate chips
1/2 cup coarsely chopped macadamia nuts or pecans

Recipe



In large bowl, with electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla. In medium bowl, mix together flour and cornstarch; stir into creamed mixture. Stir in chocolate chips and nuts. Form into rounds of about 2 tablespoons, or 1 tablespoon for small; flatten to 1/2 inch thickness. Bake in 350° oven 12 to 15 minutes, until lightly browned. Store in plastic container or cookie tin. Makes about 18 medium, or 36 smaller cookies.