Chocolate Chip Shortbread Sticks
Yield
3 dozenPrep
20 minCook
10 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ½ | cup |
powdered sugar
|
|
| 1 | teas. |
vanilla extract
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
mini chocolate chips
|
*
|
| 1 ½ | teaspoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 118 | ml |
powdered sugar
|
|
| 1 | teas. |
vanilla extract
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
mini chocolate chips
|
*
|
| 7.5 | ml |
vegetable oil
|
|
Directions
Cream butter, sugar, and vanilla until blended.
On low speed, beat in flour.
Stir in ½ chips.
Cover and chill until firm (though not too firm, I had to let mine sit til it was workable!).
Shape heaping TBs into 3-inch-long, ½-inch-thick logs (like biscotti).
Place on lightly greased cookie sheet and bake in a 350℉ (180℃). oven for 8 minutes or until golden brown.
Cool.
Melt remaining chips and oil, dip ¾ inch of one end of each cookie into chocolate.
