Chocolate Chip Shortbread
Nb persons: 0
Yield: makes 36 pieces
Preparation time:
Total time:
Source: Spirit of Christmas Book 16, 2002
| 2 c. | flour |
| 2/3 c. | sugar |
| 1/2 tsp. | salt |
| 1/4 c. | unsweetened cocoa |
| 1 c. | unsalted butter, at room temperature 1 hour, cut into 16 pieces |
| 1/2 c. | miniature chocolate chips |
Position oven rack in lower third of oven. Heat oven to 325 degrees.
Place flour, sugar, salt and cocoa in food processor. Whirl 5 seconds. Scatter butter pieces over mixture. Whirl until dough forms ball, 1-2 minutes. (Or cut in butter with pastry blender or fingertips.) Remove dough to a bowl and mix in chocolate chips. Press mixture evenly into 9" square baking pan. Score into 36 pieces. (For thinner shortbread, use a 13x9" pan.)
Bake in lower third of 325 degrees for 45 minutes (or 40 minutes for larger pan). Cool pans on racks 5 minutes. Cut through scored marks. Cool before removing from pan.
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