Monday, April 16, 2012

Recipe: Chocolate Chip Shortbread

Prepare dough as directed at bottom of post.

Add the chocolate chips.

Stir together.

Dump into an ungreased, 8 inch round pan.

Press into pan.

Bake according to directions.

Score into eight wedges.

Cool completely.

Break apart.

And eat.

Chocolate Chip Shortbread

  • 1/2 cup butter , softened

  • 1/2 cup sugar

  • teaspoon vanilla

  • cup flour

  • 1/4 teaspoon salt

  • 1/2 cup semisweet chocolate chips

    1. Preheat oven to 375 degrees. Beat butter and sugar until light and fluffy; mix in vanilla, and add flour and salt, then stir in chips. Divide dough in half. Press each half into an ungreased 8 inch round pan. Bake 12 minutes or until edges are golden. Score each shortbread with sharp knife into 8 even wedges, but do not cut all the way through.
    2. Leave in pans and cool on racks for 10 minutes. Invert onto racks and cool completely. Break into wedges.

    Found HERE.

    This was only the second time that I made shortbread, and the first time that I used this recipe. 
    I am so happy that I found a really good recipe. And it was so easy to make! The two things I was most nervous about taking it out of the pan (it came out fine after a little prompting around the edges with a knife) and breaking it apart (being gentle on it, it worked just fine!) and they both turned out okay, so I am happy!

    The pursuit of happiness is a most ridiculous phase; if you pursue happiness you will never find it.
    C. P. Snow


    1 comment:

    Thanks so much for commenting!