Mini Chip Shortbread Recipes

MINI CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat oven to 325 degrees F (160 degrees C).
• Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.
• Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
• Divide dough into sixteen 1/2-inch to 1-inch (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.
• Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.

MINI CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, butter, sugar, and vanilla extract in a bowl until dough is smooth. Reserve 1/4 the chocolate chips; stir remaining chips into dough until evenly distributed. Roll dough into 24 small logs and place a baking sheet.
• Bake in preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool in baking sheet for 10 minutes before removing to cool completely on a wire rack.
• Melt shortening in a small saucepan over medium-low heat; stir in reserved chocolate chips until melted, about 5 minutes. Dip cookies into chocolate and return to baking sheet. Refrigerate until firm.

TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
• Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.

MELT-IN-YOUR-MOUTH MINI CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Prepare an ungreased cookie/baking sheet.
• In a medium bowl beat softened butter with vanilla using an electric mixer until fluffy (about 4 minutes).
• Add in confectioners sugar, cornstarch and flour; beat on low speed for about 1 minute, then on high speed for 3-4 minutes more.
• Add in the mini chocolate chips; mix to combine.
• Drop by spoonfuls about 2-inches apart on the baking sheet.
• Bake for about 10-12 minutes (watch that the edges don't brown too much).
• Cool completely on wire racks then lightly dust with confectioners sugar if desired.

MINI-CHIP SHORTBREAD SQUARES

Steps:

• Beat butter and sugar in a large bowl until creamy.
• Beat in egg and vanilla extract.
• Gradually beat in flour.
• Stir in 1 cup morsels. Press into bottom of ungreased 13 by 9 inch baking pan.
• Bake at 350 degrees F for 30-33 minutes. Immediately sprinkle with remaining chips.
• Let stand for 5 minutes until the morsels are shiny then spread.
• Cool and cut nto squares.

MINI SHORTBREAD COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Sift the corn starch, icing sugar and flour.
• Blend in the butter until dough is completely smooth (I usually just use my hands to do this).
• Roll out dough on a floured surface to 1/4" thick.
• Cut cookies using a 1" round or heart shaped cookie cutter (these cookies turn out much better small).
• Reform the leftover pieces of cookie dough to roll and make more cookies.
• Place cookies on a shiny cookie pan (preferably one of the insulated types).
• Top cookies with either 1/4 or 1/2 of a cherry (these are tiny cookies and depending on cherry size do just fine with 1/4 of a cherry) OR a chocolate chip.
• Bake at 300 degrees F for 17-18 minutes.
• These cookies do not turn noticibly brown.

MINI CHIP SHORTBREAD

Steps:

• Preheat oven to 350º.
• In a large mixing bowl, beat butter and sugar together until creamy.
• Beat in egg and vanilla.
• Add flour gradually and beat well.
• Stir in 1 cup morsels.
• Press on bottom of ungreased 9x13 baking pan.
• Bake for 30-33 minutes or until the top is lightly browned.
• Immediately sprinkle with the remaining chocolate chips and let sit for 5 minutes or so until the chips become shiny; then spread evenly over top.
• Cool completely in the pan and then cut into squares.