Grandma's Chocolate Chip Shortbread

By Addie

“Grandma simply pressed her shortbread dough into a cake pan as an easy alternative to rolling out cookies.”

Ingredients

• 8 tablespoons (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup mini semisweet chocolate chips

Preparation

Step 1

Preheat the oven to 375°F.

Beat butter and sugar in large bowl with electric mixer set at medium speed until light and fluffy. Beat in vanilla extract. Add flour and salt; beat until well combined. Stir in chocolate chips.

Divide dough in half. Press each half into an ungreased 8-inch round cake pan.

Bake until edges are golden brown, about 12 minutes. Score shortbread with sharp knife, taking care not to cut completely through shortbread. Make 8 wedges per cake pan.

Let pans stand on wire racks for about 10 minutes. Invert shortbread onto wire racks; cool completely. Break into wedges.
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Grandma's Secret Trick:

Grandma explained that shortbread, which originated in Scotland, is a thick, rich cookie made with a large proportion of butter to flour and sugar. To add extra pizzazz to this treat, she often added chocolate chips, chopped nuts, spices or candied fruit.