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Hey there! I’m here and still enjoying funemployment (while looking for a job). Since I don’t have my 100+ guinea pigs at an office anymore, I haven’t been trying out new recipes, hence the lack of posts. And in addition to not wanting to eat three dozen cookies by myself, it’s been super hot here and the thought of turning on my oven made me cringe. Fortunately, the weather has cooled down (a tiny bit) and I decided to give a simple recipe a shot.
This shortbread is good, but not spectacular. My favorite is still the brown sugar version I made earlier in the year. Like good shortbread should be, these cookies aren’t very sweet, are chewy, and have crispy ends. However, I feel like they’re missing something–maybe more salt. Disappointing!
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips (I was out of mini chips so I chopped up regular sized ones)
- Preheat oven to 375 degrees.
- Beat butter and sugar until light and fluffy.
- Beat in vanilla and add flour and salt.
- Stir in chips.
- Divide dough in half.
- Press each half into an ungreased 8 inch round pan.
- Bake 12 minutes or until edges are golden.
- Score each shortbread with sharp knife into 8 even wedges, but do not cut all the way through.
- Leave in pans and cool on racks for 10 minutes.
- Invert onto racks and cool completely.
- Break into wedges.
Recipe from Recipezaar.