Shortbread cookies? Yes, indeed. Every once in awhile (honestly? every day!) a food photo ends up in my Facebook feed and I have to follow it to the recipe. I love shortbread cookies so how has it taken me decades to finally try to make them? I thought they were difficult. Mostly because they are so expensive if you buy them at the store. Well, yeah, a pound of butter will have that effect on the price!
Fear not on the difficulty level - this is a 1. Little kids can help you with this.
I’m probably causing grandmotherly mutterings up in Heaven by adding chocolate chips, but there you go, crazy American ways. These would be absolutely delish with pecans, too!
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Passive Time | 2 hours |
| Servings |
cookies
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- 1 cup butter softened
- 1/2 cup powdered sugar
- 2 cups flour
- 1/2 tsp salt
- 1/2 cup chocolate chips mini size
Ingredients
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- In a deep bowl, cream together butter and powdered sugar until fluffy. Gradually add flour and salt until completely mixed. Gently stir in chocolate chips (and/or pecans).
- Turn out onto floured surface, separate into two equal parts. Roll dough into a 'snake' (just like Play Doh!) that is about 2" in diameter; roundness not really important, they can be kind of square-ish as well. Wrap in cling film, refrigerate for at least 2 hours.
- Heat oven to 350 degrees. Cut dough into slices about 1/2" thick. Place on cookie sheet (I used parchment paper to make clean up easier). Bake for 11-13 minutes. Bottom edges will start to brown, top edges should not. Cookies set up after removing from oven. Store in an airtight container.
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