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Tuesday, July 23, 2013

Chocolate Chip Shortbread Cookies

When the days get longer and the weather gets hotter, my time in the kitchen also gets longer and my oven gets hotter. Unlike most people who go outside and enjoy the summer sun, I like to stay out of it. The last thing my hair needs is to be outside in Alabama humidity. So, I heat up my own summers in the kitchen. 
Shortbread is simple to make and has a smaller amount of sugar compared to other cookies. The low sugar content means that there is a high butter to sugar ratio, which results in soft and and buttery cookie with a moist inside and crispy edges. It's almost like a sugar cookie but much less sweeter. 
Stay cool, stay inside, and eat some cookies. Preferably with a tall, cold glass of milk. 
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 2/3 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 4 ounces mini chocolate chips

1. Cream butter and sugar in a stand mixer with paddle attachment on medium speed. Beat for 5 minutes or until mixture has become glossy. 
2. Reduce speed and add vanilla. On low speed, add flour to mixer a half of a cup at a time. Beating in each addition before adding the next. Do not over mix the dough. 
3. Stir in chocolate chips. Dough should be sticky but not that wet. 
4. Transfer dough into a gallon size ziplock bag and put bag on flat surface. With the bag still open, roll out the dough in the bag in a 9 x 10 1/ inch rectangle. Zip up the bag and put in refrigerator for at least 2 hours and up to 2 days. 
5. Preheat oven to 325 degrees. 
6. Slit open bag and turn cookie dough onto a floured countertop. Cut cookies into 1 1/2 inch squares and place on baking sheet. 
7. Bake for 18 to 20 minutes. The cookies will be brown on the edges but not that dark in the middle. 
8. Transfer cookies to a rack to cool. 


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