So, the other day I really didn’t feel like cleaning up the dinner dishes….. instead I made shortbread. Shortbread is buttery crumbly easy delicious. A good baking distraction, when you really should be doing something else :/. (THEN of course I had baking dishes to clean up too……but that was fine, just fine.)
I know a few of my loved ones who enjoy their shortbread on the shy side of charred (pretty sure you know who you are!), I however enjoy mine just barely browned. Barely. THAT is why the baking time ranges so much. I think about 30 minutes is just right, for me. Check it at 20 minutes, again at 25 minutes, etc. till YOUR desired brownedness.
* I have made and enjoyed these little shortbread bars 2 ways, well, 3 ~ oh, I mean 4 different ways. Pick the way that sounds bestest to you!! #1. Bake with NO chocolate chips in the dough and simply top the bars (right out of the oven) with the 1 c. chocolate chips. When melted, spread. Cool. Cut. #2. Add 1/2 c. mini chocolate chips TO the dough ~ then bake and top with 1/2 c. chocolate chips, let melt and spread. #3. Bake without the chocolate chips. Cool. Cut into rectangles. Dip 1/2 of the shortbread bar INTO melted chocolate. Set on wax paper, let set, cool. #4. Bake with 1 c. mini chocolate chips.
Chocolate Chip Shortbread
1 1/4 c. flour
1/2 c. powdered sugar
2/3 c. soft butter
1/2 tsp. vanilla
1 c. chocolate chips (I like to use “mini” for these)
Mix the flour, powdered sugar, butter and vanilla till well blended. Pat into a greased 9″ baking pan (I believe I use an 8″). Bake @ 325° for 20-40 minutes. (Depending your oven and how dark you want your shortbread.) Take out of oven and top with the chocolate chips. Let set till melted. Spread. Cool. Cut.
Recipe from Stacie.