Chocolate Chip Shortbread

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 1 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 1/2 cup unsalted butter, cold
• 1/3 cup semisweet chocolate miniature chocolate chip

Recipe

• 1 heat oven to 325°f have a baking sheet ready.
• 2 mix flour and 1/4 cup granulated 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.
• 3 gently press crumbs together to form a dough (heat from your hands will help this happen). place on baking sheet; pat into an 8-in. disk. with a sharp knife, score into 16 wedges, cutting about halfway through dough. prick wedges twice with a fork.
• 4 bake 25 minutes, or until shortbread looks dry and golden at edges. immediately cut through score lines. cool 5 minutes on baking sheet before removing to a wire rack to cool completely. can be stored airtight at room temperature up to 3 days.