Chocolate Chip Shortbread courtesy of Michele Lee Bernstein
About the Recipe
This delectable treat is a crowd pleaser! You can use regular chocolate chips if you don't have miniature ones on hand.
Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 and 1/4 cup flour
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
Directions:
Preheat oven to 375 degrees
Beat butter and sugar with electric mixer until light and fluffy. Beat in vanilla. Combine flour and salt, then beat together with the butter/sugar mixture. (it will be crumbly.) Stir in chips. Press into ungreased 9 inch square pan.
Bake 18-20 minutes or until edges are golden. Cool 15 minutes in pan on wire rack.
Score shortbread with sharp knife into desired size servings, but do not cut all the way through. Invert onto rack and cool completely. Break into squares.
