Chocolate Chip Shortbread Cookies II |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Shortbread cookies with chocolate chips and pecans. If you don't like pecans, you could add toasted coconut instead. Don't be put off by the amount of butter, this recipe makes a very large batch. Ingredients:
2 cups butter, softened |
2 cups confectioners' sugar |
2 teaspoons vanilla extract |
1/2 teaspoon coconut extract |
4 cups all-purpose flour |
1/2 teaspoon salt |
1 cup miniature semisweet chocolate chips |
1 cup chopped pecans, toasted |
3 tablespoons confectioners' sugar |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
3. Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.
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