Chocolate Chip Shortbread Cookies
MAKES 5 DOZEN | LEVEL: BEGINNER
If you love it, share it!
I think out of everything I bake, these cookies are the most requested. I found them in Ann Hodgman’s “Beat This!” cookbook, otherwise known as Grandma Weld’s cookies. They melt in your mouth, and the almond extract gives them an unexpected flavor that always makes people ask, “What’s in these?”, and more importantly, “Why can’t I stop eating them?”
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1/3 cup sugar
2 cups all-purpose flour
2 teaspoons almond extract
1/8 teaspoon salt
1 cup mini chocolate chips
1. Using a hand mixer or stand mixer, cream the butter and sugar together until light and fluffy.
2. Beat in the flour, almond extract, and salt. Stir in the chocolate chips using a wooden spoon.
3. Wrap the dough in plastic and chill for about a half hour.
4. Preheat the oven to 300 degrees F. Using clean hands, break off a little bit of dough at a time, and roll into 1 1/2 inch long fingers. Place them on an ungreased cookie sheet about 1 1/2 inches apart.
5. Bake for 15-20 minutes, watching them carefully. These cookies are best cooked until just before they start to brown. Break one open as a tester.
6. Cool on a cooling rack, and store in an airtight container. These freeze really well.