Thursday, February 13, 2014

Chocolate Chip Shortbread

This shortbread is really quick and easy to make - 10 minutes flat for preparing and 35 minutes for baking.  But it looks and tastes like it took a lot longer!

  Recipe:  Chocolate Chip Shortbread

makes 12 cookies

3/4 cup all-purpose flour
1/2 cup cornstarch
1/3 cup granulated sugar
1/2 cup salted butter (1 stick), at room temperature, plus extra for greasing pan
1/2 cup chocolate chips (semisweet, or also add in white chocolate chips, butterscotch chips, etc.)

Preheat oven to 325 F.  Grease an 8-inch or 9-inch fluted tart pan.  (A round cake pan will also work, but a fluted tart pan will make a pretty edge.)

Combine flour, cornstarch, sugar, and butter in a large bowl.  Knead with your hand until mixture is combined well and binds together.

Transfer to the tart pan and spread evenly.  Press down firmly with the back of a spoon so the top is smooth.  Sprinkle chips over surface and use spoon to lightly press into dough.

Bake for 35 minutes.  Remove from oven and allow to cool 15 minutes.  Cut 12 wedges with a sharp knife, remove, and allow to cool completely.

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