Chocolate Chip Shortbread

By lindybug

Ingredients

• 1 cup plus 2 Tbsp all purpose flour
• 1 stick (1/2 cup) cold unsalted butter
• 1/3 cup semisweet chocolate mini chips
• 1/4 cup granulated sugar

Details

Servings 16

Preparation

Step 1

Heat oven to 325 degrees. have a baking sheet ready.

Mix flour and sugar in a medium bowl. Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs. Stir in mini chips.

Gently press crumbs together to form a dough (heat from your hands will help this happen). Place on baking sheet; pat into an 8" disk. With a sharp knife, score into 16 wedges, cutting about halfway through dough. Prick wedges twice with a fork.

Bake 25 min. or until shortbread looks dry and golden at edges. Immediately cut through score lines. Cool 5 min on baking sheet before removing to a wire rack to cool completely. Can be stored airtight at room temp. up to 3 days.