Chocolate Shortbread 1 ¼ cups flour ½ cup powdered sugar 2/3 cup butter, softened ½ tsp vanilla 2 cups (12-oz) semisweet chocolate chips, divided Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended. Stir in 1 cup chocolate chips. Press dough into an ungreased 9-inch square pan; prick dough with a fork. Bake at 325° for 20 minutes or until lightly browned. Sprinkle remaining 1 cup chocolate chips over top, and spread to cover. Cut shortbread into 25 squares. Let cool 30 minutes in pan before removing. This recipe and be doubled. Put into a jelly roll pan. |