Slice And Bake Chocolate Chip Shortbread Recipes
SLICE-AND-BAKE CHOCOLATE CHIP SHORTBREAD
Once these are rolled into logs they can be kept in the fridge for one week, or frozen for up to a month. Great for a smaller batch cookie with lower amount of sugar. Adapted from a Southern Living recipe.
Provided by Hey Jude
Categories Chocolate Chip Cookies
Time 57m
Yield 7 dozen
Number Of Ingredients 7
Steps:
- Beat butter until creamy. Gradually add sugar, beating until smooth. Stir in chocolate chips and vanilla.
- Stir together flour, baking powder and salt and gradually add to butter mixture, beating until well blended.
- Shape dough into 3 10-inch logs, wrap separately in wax paper and chill for 4 hours. Cut each log into 28 slices and place slices 1 inch apart on lightly greased baking sheets.
- Bake at 350° for 10 to 12 minutes or till edges are golden. Cool on wire racks.
Nutrition Facts : Calories 534.7, Fat 34.1, SaturatedFat 21.1, Cholesterol 69.7, Sodium 289.8, Carbohydrate 56.1, Fiber 2.4, Sugar 26.3, Protein 5
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