MELT-IN-YOUR-MOUTH MINI CHOCOLATE CHIP SHORTBREAD COOKIES
No subs use only butter. If desired you can coat them is sugar before baking. These are also great without the chocolate chips, chopped maraschino cherries can be used in place of the chocolate chips for the holidays.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 20-24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 148.3, Fat 10.2, SaturatedFat 6.4, Cholesterol 24.4, Sodium 66.1, Carbohydrate 13.5, Fiber 0.4, Sugar 4.6, Protein 1.2
TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES
This cookie is incredible. It's so rich and tasty. I cannot tell how many times I get asked for this recipe. Everyone loves it and it's easy to make. These keep very well. You can make dough ahead time and freeze it. Defrost when ready to use and follow baking instructions. Great cookie for the holidays.
Provided by Tina Andre' Fox
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 29.6 g, Cholesterol 40.7 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 11.9 g, Sodium 72.5 mg, Sugar 14.2 g
MINI CHOCOLATE CHIP SHORTBREAD
Buttery taste, totally plant based. Get baking with Becel®.
Provided by Becel®
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 35m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 26.6 g, Fat 3.4 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 74.3 mg, Sugar 13.6 g
MINI SHORTBREAD COOKIES
These are tiny, melt-in-your-mouth shortbread cookies that my daughter and I make every Christmas, and sometimes on Valentines day with red cherries and a heart shaped cookie cutter. As far as I can tell they are no-fail. I originally found the recipe on the back of a cornstarch box, but we make them differently than the instructions with a different yield.
Provided by _Pixie_
Categories Drop Cookies
Time 32m
Yield 50 cookies
Number Of Ingredients 5
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.
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