Today's recipe is courtesy of Rae. Do you remember her? She's a wonderful author who generously gave away a copy of her cookbook here in this space a few month's back. Fortunately for me, we have maintained an email friendship since then and I'm thrilled to have share a family recipe she recently sent to me.
Despite being a busy mommy, who just finished her third book, she immediately agreed to partiticpate in the Ten Days of Christmas Cookies and I'm so glad to have her here again. I'm finally admitting that it may be next to impossible to get you three more recipes before Friday, but I'm going to do my best.
Happy cookie-making everyone!
Jill’s Shortbread Chocolate Chip Cookies
1 cup butter softened
1/2 cup brown sugar
1 teaspoon pure vanilla extract
2 cups flour
1/4 cup corn starch
1/4-1/2 cup chocolate chips or chopped chocolate pieces
1 tablespoon granulated sugar
1 drinking glass
~ Preheat oven to 300 degrees. Set out a greased baking sheet.
~ In a large bowl, combine butter, brown sugar, and vanilla until well mixed.
~ Gradually add flour and corn starch to the mixture until well combined. Stir in chocolate chips or chocolate pieces.
~ Roll the dough into 1-inch balls and set 1 inch apart on greased baking sheet.
~ Set powdered sugar on a small plate. Dip the bottom of the glass into the sugar and press gently onto top of the cookie to flatten.
~ Bake for 25 minutes or until golden.
~ Makes 24-30 cookies
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