The Ann-a-Gram
Home  §  fistWeb Extras  §  Archive  §  Ministry
spacer spacer spacer spacer spacer
Web Extra
Shortbread Cookies with Chocolate
November '05

Last Christmas, I found a delicious box of Ghirardelli’s Milk Chocolate Shortbread Cookie Mix. I was immediately hooked on these delicious and easy cookies — but I can’t find the mix anymore! Determined to eat these special treats again, I revised a shortbread cookie recipe I found online and came up with my own recipe. I like these best with semi-sweet chocolate, but milk chocolate will do just as well if you prefer it.

Shortbread Cookies with Chocolate

2 c salted butter, softened (or add 1⁄2 t salt if using unsalted butter)
1 c powdered sugar
1⁄2 c cornstarch
3 c flour
1 t vanilla extract
semi-sweet chocolate chunks or drops, no bigger than 1⁄2" square.

Preheat oven to 350°. Line 2-3 cookie sheets with parchment.

Cream butter and vanilla in a standing mixer. In a separate bowl, sift together powdered sugar, cornstarch, and flour (and salt, if adding). Gradually add dry ingredients to butter, beating constantly on high until the batter is the consistency of whipped butter. (This took about 5 minutes on high for me with my KitchenAid Mixer. It is almost impossible to overbeat this dough.)

Drop dough by heaping teaspoons onto prepare cookie sheets. Bake for about 15 minutes, until cookies begin to turn golden on edges.

Immediately after removing cookies from oven, press one chocolate piece into the center of each cookie. Cool completely.

Enjoy with milk and a plate or a napkin — these cookies are crumbly!

spacer spacer spacer spacer spacer
Home  §  fistWeb Extras  §  Archive  §  Ministry

The Ann-a-Gram is produced by the Octothorp Press.
© 2003-2006 by Ann Boyd. All rights reserved.