Chocolate Chip Shortbread Cookies

Shortbread cookies are one of the easiest and most versatile of all of the cookies and they also are absolutely delicious!  They are perfect with tea or really anything at all!

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Ingredients:

2 sticks of butter, softened (I know only one is shown here, that's because the other was in the microwave)

2/3 cup confectioners sugar

1 teaspoon vanilla

2 cups flour

1 tablespoon water

1 cup chocolate chips

Beat using an electric mixer together the butter and sugar in a large bowl.  Make sure your butter is slightly soft.  Or pop it in the microwave for a few seconds.  

Once the butter and sugar is very creamy, add the vanilla and beat again for a few seconds.  Then slowly add in the flour.  Do this slowly because it might get everywhere (if you are wearing black everybody will know you have been baking cookies!).  

Once all of the flour is mixed in, put the electric mixer aside and use a rubber spatula.  Stir in the chocolate chips until they are well incorporated.  

Here is the best trick I have ever come up with.  Take a 1 gallon zip top bag and put all of the dough inside of it.  Using a rolling pin, a large glass, or even your hands, spread out the dough to fit in the entire bag.  It is the perfect amount and is the best way to roll this out!  

It will be very light in color and probably a little warm.  Chill it like this on a flat surface in the refrigerator for 2 hours, or longer.  This is great because you can make the dough the night before and bake it off the next day!

Once the dough is done chilling it should be darker in color and very firm.

Cut the bag on the sides to release the dough and place the dough on a cutting board.  Cut it into square using a very sharp serated knife.  I got 36 cookies out of this dough, but you can make them as big or as small as you like.

Place the cookies on a baking sheet and bake in a 325 degree oven for 18-20 minutes.  Cookies should not be too dark and will not grow very much, if at all.  Allow to cool for little bit before removing.  Enjoy!

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Pecan Shortbread

Ingredients:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup plus 2 tablespoons powdered sugar

1 teaspoon pure vanilla extract

1 cup (2 sticks) unsalted butter, room temperature, cut into chunks

1 teaspoon water

1/2 cup chocolate chips

1/2 cup chopped pecans

Directions:

Preheat the oven to 375 degrees.

Add the flour, salt, and powdered sugar to a bowl and stir with a fork. Add in the vanilla, the butter and the 1 teaspoon of water. Using the fork or yours hands, mix the dough together just until a dough is formed. Add the chopped pecans and mix. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.


Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Tansfer to wire racks and cool until room temperature. 

In the microwave melt the chocolate chips.  I do about 30 second intervals, stirring in between.  Usually it takes 1-1/2 minutes.  Then dip half of the cookie into the chocolate and place on a parchment lined baking sheet.  Put in the fridge for about 30 minutes just so the chocolate can harden.  Enjoy!

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