Food recipes
Chocolate Chip Shortbread Cookies
Chocolate Chip Shortbread Cookies Ingredients: butter, without salt sugars, brown vanilla extract wheat flour, white, all-purpose, unenriched cornstarch mini semi-sweet chocolate baking chips, sugars, granulated Direc...
Chocolate Chip Shortbread Cookies
Ingredients:
butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
mini semi-sweet chocolate baking chips,
sugars, granulated
Directions:
Beat butter, brown sugar and vanilla thoroughly using an electric mixer.
Gradually blend in flour and corn starch.
Add chocolate chips.
Form into 1-inch balls and place on ungreased baking sheets.
Pour sugar on a small plate and dip bottom of a drinking glass in sugar and gently press down each cookie to flatten.
Bake in a preheated 300 F oven for 25 to 30 minutes or until bottoms begin to brown.
Cool on baking sheet for 5 minutes then move to a wire rack to cool completely.
For European style shortbread: knead dough on a lightly floured surface until smooth (about 2 minutes).
Pat into a 1/3 inch thick rectangle.
Then cut into 2x1 inch strips.
Place 1 inch apart on ungreased baking sheets.
Prick with a fork.
Bake as above.
Ingredients:
butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
mini semi-sweet chocolate baking chips,
sugars, granulated
Directions:
Beat butter, brown sugar and vanilla thoroughly using an electric mixer.
Gradually blend in flour and corn starch.
Add chocolate chips.
Form into 1-inch balls and place on ungreased baking sheets.
Pour sugar on a small plate and dip bottom of a drinking glass in sugar and gently press down each cookie to flatten.
Bake in a preheated 300 F oven for 25 to 30 minutes or until bottoms begin to brown.
Cool on baking sheet for 5 minutes then move to a wire rack to cool completely.
For European style shortbread: knead dough on a lightly floured surface until smooth (about 2 minutes).
Pat into a 1/3 inch thick rectangle.
Then cut into 2x1 inch strips.
Place 1 inch apart on ungreased baking sheets.
Prick with a fork.
Bake as above.