Crisp Chocolate Chip Shortbread

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 3/4 cup butter, softened
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 1/3 cups flour
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/2 cup semisweet mini chocolate chips
• 3 tablespoons sugar (large grain)

Recipe

• 1 heat oven to 350. combine butter, powdered sugar, vanilla and almond extract in large bowl. beat at medium speed, scraping bowl often, until creamy. reduce speed to low; add flour, cornstarch and salt. beat until well mixed. stir in chocolate chips by hand.
• 2 pat dough out on ungreased 15 x 10 x 1" jelly roll pan. sprinkle with large grain sugar. bake for 15-20 minutes or until edges are lightly browned. immediatley cut into squares, rectangles or triangles while still warm. remove from pan to cool.
• 3 store in airtight container separated by layers of waxed paper. they can be frozen up to 3 months.