Ingredients for Mini Chip Shortbread
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How to Make Mini Chip Shortbread
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- Gradually add 2 ½ cups all-purpose flour, beating until just combined. Be careful not to overmix.
- Stir in 1 cup chocolate chips.
- Press the dough evenly into the bottom of an ungreased 9x13 inch baking pan.
- Bake for 30-33 minutes, or until the edges are lightly golden brown.
- Remove from oven and immediately sprinkle the remaining ½ cup chocolate chips over the warm shortbread.
- Let stand for 5 minutes, allowing the chips to melt slightly and become shiny.
- Gently spread the melted chocolate chips evenly over the surface.
- Let cool completely in the pan before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
28g
Fat
18g
Carbs
4g