Chocolate Chip Shortbread

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Added May 28th, 09 by Annie Callan


  • Categories: Cookies & Candy
  • Servings: 60 change
  • Calories per serving: 127
  • Prep Time: 10 mins
  • Cook Time: 55 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 1276%
Fat 8g12%
Cholesterol 16mg5%
Sodium 63mg 3%
Carbohydrates 14g6%

More facts>>

FoodConnect Nutritionals

Rich and buttery holiday cookies perfect as party gifts and send into nice cookie baskets

Ingredients

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                    [title_custom] => salt
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                    [ingredientid] => 4387
                    [ingredientuuid] => 377e83ff-53a8-41d4-4df3-6d4d1d062654
                    [quantity] => 1.00
                    [measure] => pound
                    [title_custom] => (4 sticks) butter
                    [componentid] => 0
                    [method] => softened
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                    [title_custom] => real maple syrup 
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  • 32/3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 1 pound (4 sticks) butter softened
  • 1 cup sugar
  • 1/3 cup real maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups mini chocolate chips divided

Recipe Method

1. Preheat oven to 325 degrees Fahrenheit. Whisk together flour, cornstarch, and salt in large bowl, and set aside. Beat butter, sugar, maple syrup, and vanilla extract with electric mixer 4 minutes, or until light and fluffy. Add flour mixture and mix until combined. Stir in 1/2 cup chocolate chips.

2. Transfer dough to 15-x11-inch ungreased jelly-roll pan. Press dough smooth with fingers, and prick all over with fork. Bake 35 minutes, or until edges just begin to brown and dough looks slightly firm. Remove from oven and, using thin knife, cut shortbread into approximately 3-x 1-inch pieces in pan. (First cut 4 3-inch rows lengthwise; then cut 1-inch pieces crosswise.) Allow shortbread to cool completely in pan on wire rack.

3. Meanwhile, melt remaining 1 cup chocolate chips in top of double boiler on low heat, or melt in glass bowl in microwave 30 seconds to 1 minute. Spread melted chocolate onto shortbread, spreading almost to edges. Refrigerate 15 to 20 minutes to allow chocolate topping to set. Break apart, and serve.

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