Ingredients for Tea Time Shortbreads 1965 Canadian
- 1 cup (2 sticks) softened margarine
- 4 ounces softened cream cheese
- Granulated Sugar
- 2 large eggs
- Orange Rind
- Vanilla Extract
- All Purpose Flour
- ½ teaspoon salt
- Mini Chocolate Chip
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How to Make Tea Time Shortbreads 1965 Canadian
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine, 4 ounces softened cream cheese, and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and the zest of 1 lemon.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup mini chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 11-12 minutes, or until the bottoms are lightly browned. Do not overbake.
- Let the cookies cool completely on the baking sheets before transferring them to a wire rack to cool completely.
- Once completely cooled, store in an airtight container at room temperature. For an extra touch, dust with powdered sugar before storing.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
24g
Fat
8g
Carbs
3g
