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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A favorite, these are mounds of shortbread with chocolate chips and walnuts. They bake long and low to turn out with a wonderfully crunchy texture. Adapted from All Butter Fresh Cream Sugar Packed Baking Book by Judy Rosenberg. Enjoy! Ingredients:
1 3/4 cups all purpose flour plus 2 tbls. flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 cup unsalted butter, room temperature (2 sticks) |
1/2 cup sugar |
3/4 cup semi-sweet chocolate chips (or milk chocolate or even dark chocolate) |
1/2 cup pecans, chopped (or walnuts) |
Directions:
1. Preheat oven to 275*F.
2. Line two cookie sheets with parchment paper(or leave ungreased).
3. Sift flour, baking powder, and salt together in a small bowl and set aside.
4. Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy, about 1 1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
5. Add the dry ingredients and blend on low speed for 10 seconds. Increase the speed to medium high and beat till fluffy, 2- 2 1/2 minutes. Scrape down bowl.
6. Add the chocolate chips and nuts with several turns of the mixer, then mix by hand with a wooden spoon until incorporated.
7. Measure out generously rounded tablespoonfuls of dough and roll them into balls with your hands.
8. Place the balls 1 1/2 apart on cookie sheets, and press them down lightly to form a flat bottom.
9. Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the cookie sheet and cut it in half. There should be no doughy strip in the center. Allor the cookies to cool on a wire rack.
10. Enjoy!
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