I always end up with quite a few candy canes during the holidays. This year I bought those mini-candy canes and still had a box of them left! Since I love shortbread, I thought it would be fun to try making some candy cane shortbread. The candy canes in the batter seem to make these Continue reading
I like making shortbread during the winter season. It has a longer baking time than most cookies, so it’s perfect to make when the weather is cooler. It’s also very easy to make, which is another plus during the busy holiday season. This recipe just has 5 simple ingredients and you don’t even have to grease the pan! And these cookie bars are baked in a 10×15″ baking pan, which means you get a lot of yummy shortbread for very little effort.
I adapted this recipe from Taste of Home and decided to try adding some mini semi-sweet chocolate chips to the batter. And I discovered that it’s great with the chocolate chips! As my friend Ann said, you can never go wrong adding chocolate chips to a recipe! 🙂 Be sure to use the mini semi-sweet chips–the regular-sized ones will be too big for these thinner cookies. You can cut the cookies into larger squares or smaller narrow bars–I’ve done both. The cookies are very rich, buttery, and chocolatey, so you may prefer cutting them in a smaller size. They’re great with tea or coffee…hope you have time to try these out!
CHOCOLATE CHIP SHORTBREAD SQUARES by NancyCreative, adapted from Taste of Home
Makes a 10×15″ pan of shortbread
- 2 cups butter (4 sticks), softened
- 1 cup confectioners’ sugar, sifted (sifting the sugar gives the cookie a really smooth texture; I didn’t sift mine, so I had some tiny bumps, but they’re hardly noticeable)
- 3 1/2 cups all-purpose flour (I used unbleached flour)
- 1/2 cup cornstarch
- 1 cup mini semi-sweet chocolate chips
Preheat oven to 325˚F. In large bowl, cream softened butter and confectioners’ sugar until light and fluffy; set aside.
In another bowl, combine flour and cornstarch; gradually add this mixture to the creamed butter/sugar mixture, blending well. Add the mini chocolate chips to the batter, blending well, so the chips are evenly distributed in batter.
Pat cookie dough evenly into an ungreased 10×15″ baking pan (also called a jelly roll pan). Pierce dough several times with a fork. Bake at 325˚F for 40 to 45 minutes or until lightly browned (I baked mine for 41 minutes). Let cool about 10-15 minutes and cut into bars or squares while still warm (don’t let these cool completely before cutting; they will be harder to cut). If you cut these into smaller bars, you can get as many as 6 dozen.
Shortbread is one of my favorite kinds of cookies! What’s your favorite?
Linked to Foodie Friday.