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

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Published by cmangoff

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