Chocolate Chip Shortbread |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I found this recipe in the Toronto Sun. Although I made the cookies with salted butter as directed, the feedback I got was that the cookies were too salty. Next time, I would make them with unsalted butter and just add a little salt to bring out the flavour of the chocolate. Use your own judgment. Ingredients:
1 lb salted butter, softened |
3/4 cup icing sugar |
1/2 cup cornstarch |
2 1/2 cups all-purpose flour |
1 cup semi-sweet chocolate chips |
Directions:
1. Line 2 large rimless baking sheets with parchment paper or leave ungreased; set aside.
2. In a large bowl, beat together the butter, icing sugar and cornstarch until well blended.
3. Mix in the flour, 1/2 cup at a time.
4. Stir in the chocolate chips.
5. Drop the batter by scant tablespoons about 1 apart onto the prepared baking sheets.
6. Bake in the centre of a 300 degree F oven until firm and light golden on the bottom, about 30 minutes.
7. Let cool on the pan on a rack for 10 minutes, then transfer to racks to cool.
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