Sandra Kehoe

Basketmaker & Willow Artist

Chocolate Chip Shortbread Cookies

These chocolate chip shortbread cookies are by far my most favorite cookie to make and to eat. We decided to do a few types of cookies this year for Christmas and these were first on my list. In the picture they can be seen on the right side of the plate; little squares topped with sugar!

The recipe for these shortbread cookies is in a very hard to find spot in a book that I barely use anymore. So I decided it was time to get this recipe up here so I can stop searching for it every Christmas.

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Chocolate Chip Shortbread Cookies

3/4 cup butter

3/4 cups powdered sugar

1/2 teaspoon vanilla

1/4 teaspoon almond extract

1 + 1/3 cups flour

3 tablespoons cornstarch

1/8 teaspoon salt

1/2 cup mini semi-sweet Chocolate chips (or regular sized ones chopped up in pieces)

Heat oven to 350F. Combine butter, powdered sugar, vanilla and almond extract in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low and add flour, cornstarch and salt. Beat until well mixed and then stir in chocolate chips by hand. Pat dough into an un-greased 15X10X1 jelly roll pan. Sprinkle the top with large grain sugar. Bake for 15 - 20 minutes. Immediately cut into squares, rectangles or triangles. Remove from pan once they have cooled.