October 2, 2010

Chocolate Chip Shortbread Cookies



CHOCOLATE CHIP SHORTBREAD COOKIES

4         sticks of very soft butter
1         cup confection sugar (10X-powdered sugar)
2         teaspoons vanilla extract
4         cups all purpose flour
1         12 ounce bag MINI-chocolate chip morsels (Nestle)

beat butter, sugar and vanilla in a large bowl on medium high until light and fluffy.
With mixer on low speed, gradually add in flour a little at a time until well blended.  Scrape down the bowl.
Add the mini chips and mix well.  The dough will be soft.  Refrigerate for at least a half hour for better handling.
Heat oven to 350 degrees. 
Lightly grease cookie sheets.  Use about a tablespoonful of dough for each cookie (you can make them bigger if not enough) and roll the dough into a ball first, then into a log and place on the cookie sheet and press down along the length of the cookie to flatten.  Place cookies 1 inch apart.  Bake for 12 -15 minutes checking for a golden color around 12 minutes, more time may be needed.  All ovens vary so watch the first batch carefully and then adjust your baking time to more if needed.  The cookies should have a slight brown color along the edges.  Let cool a few minutes on the baking sheet, then transfer to a cooling rack until completely cooled.  Place in an airtight container.

GLAZE OPTIONAL


    1  1/2 CUPS MINI MORSELS
    4  TEASPOONS VEGETABLE SHORTENING not oil
for the glaze:   melt chocolate chips in a small microwave bowl or over a double boiler until melted.  Stir in vegetable shortening until smooth.  Dip one end of the cookie in chocolate.  Place on wax paper lined cookie sheet and place in refrigerator to set, remove to container.

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