Chocolate Chip Shortbread

Chocolate Chip Shortbread

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
spartan, real semi-sweet chocolate baking chips,

Directions:
Heat oven to 325F Have a baking sheet ready.
Mix flour and 1/4 cup granulated sugar in a medium bowl.
Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs.
Stir in mini chips.
Gently press crumbs together to form a dough (heat from your hands will help this happen).
Place on baking sheet; pat into an 8-in.
disk.
With a sharp knife, score into 16 wedges, cutting about halfway through dough.
Prick wedges twice with a fork.
Bake 25 minutes, or until shortbread looks dry and golden at edges.
Immediately cut through score lines.
Cool 5 minutes on baking sheet before removing to a wire rack to cool completely.
Can be stored airtight at room temperature up to 3 days.