This is another shortbread recipe that I love because it is two bites and I don’t have to melt chocolate.
1 cup unsalted butter
2/3 cup sifted powdered sugar
1/2 teaspoon real vanilla extract
1/2 cup sifted corn starch
1 1/2 cups sifted flour
One cup chocolate chips or more
Beat the butter till fluffy
Add the sugar and beat till smooth
Add the flour, vanilla and corn starch
Beat until a nice dough forms
Roll out in between two pieces of plastic wrap about 1/4 inch thick
Try to roll it out to a square or rectangle
Place in the refrigerator until the dough is firm.
Preheat the oven to 325 degrees
Line the cookie sheet with a silpac
Remove the dough from the refrigerator
Cut the dough into one inch by one inch squares
Place them on the pan
Decorate each with the chocolate chips.
I used four chips but made some with one chip and both looked great.
Bake until the cookies are light brown on the bottom about 15 to 18 minutes
Do not stack the cookies until the chips are hard again
Great pick up cookie.
If you have any leftovers, keep in a air tight jar or freezer
I tried the new vanilla chips, not the white chocolate, and they are good but they do discolor when they are baked.
The dark chocolate chips are my favorite