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Chocolate Chip Shortbread
1/2 c butter, softened
1/2 c sugar
1 tsp vanilla
1 c all-purpose flour
1/4 tsp salt
1/2 c miniature chocolate chips, semi-sweet

Preheat oven to 375 degrees F. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in vanilla. Add flour and salt, beat at low speed. Stir in chips with mixing spoon. Divide dough in half. Press each half into ungreased 8-inch round cake pan. Bake 12 minutes or until edges are golden brown. Score shortbread with sharp knife, taking care not to cut completely through shortbread. Make 8 wedges per pan. Let pans stand on wire racks 10 minutes. Invert shortbread onto wire racks, cool completely. Break into triangles.