CHOCOLATE CHIP SHORTBREAD COOKIES
makes about 5 dozen
This recipe comes to me from my dear friend Claire who gifts me every Christmas season with these delicious little cookies. They are easy to make and the cookie dough logs freeze well- defrost them for about a half hour before slicing them if you do that.
1 # butter softened
1 cup powdered sugar
4 cups flour
1/2 t baking powder
2 t vanilla
1 cup mini chocolate chips
Cream the butter with the powdered sugar. Beat in the vanilla. Add the flour, baking powder and the chocolate chips. Mix until well combined.
Divide the dough into four equal parts. Lay one dough clump on a piece of plastic wrap and roll it into a log shape.The logs should be about 1 1/2 inch in diameter. Secure it in the plastic wrap and twist the ends. Repeat with the rest of the dough. Refrigerate for a couple hours or freeze for later baking.
To bake the cookies
Preheat oven to 350. Line a baking sheet with parchment paper or a silpat liner. Slice the cookies about 3/8 inch thick. Place them on the baking sheet. They don’t spread so you can put them pretty close together- but not touching. Bake for about 18-20 minutes or until the edges start to brown a bit. Cool on a rack.
