Chocolate Chip Shortbread Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
Servings6Course
MethodVegetarian
Main Ingredient

Ingredients

 Butter4 Ounce, softened (1 stick)
 Powdered sugar1⁄4 Cup (4 tbs)
 Orange zest1 Teaspoon, grated
 Vanilla extract1⁄2 Teaspoon
 Flour2 Cup (32 tbs)
 Salt1⁄4 Teaspoon
 Mini chocolate chips1⁄2 Cup (8 tbs) (semisweet)
 Granulated sugar2 Tablespoon

Nutrition Facts

Serving size

Calories 395 Calories from Fat 166

% Daily Value*

Total Fat 19 g29.3%

Saturated Fat 11 g54.8%

Trans Fat 0 g

Cholesterol 40.6 mg

Sodium 121.4 mg5.1%

Total Carbohydrates 52 g17.2%

Dietary Fiber 1.2 g4.9%

Sugars 15.4 g

Protein 5 g9.9%

Vitamin A 9.5% Vitamin C 1.9%

Calcium 1.2% Iron 10.8%

*Based on a 2000 Calorie diet

Directions

1. Preheat oven to 325°F. In a medium bowl, beat butter and powdered sugar with an electric mixer on medium speed until light and fluffy. Add orange zest and vanilla. Stir in flour and salt until blended. Stir in chocolate chips.
2. Squeeze dough into a ball. On an ungreased cookie sheet press ball into an 8-inch disk about 1/2 inch thick. Crimp edges and prick all over with fork. Using a knife, score into 12 wedges.
3. Bake 20 to 25 minutes, or until golden but not brown. Sprinkle granulated sugar over top. Let cool in pan on a wire rack 5 minutes. Then cut into wedges and let cookies cool completely on rack.
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