There is just something about the buttery, slightly sweet, simplicity of shortbread. It has always been a favorite (add it to the list right?) of mine, and is usually a staple around the holidays, and doesn’t food always seem to taste better around the holidays? I don’t know if it’s the cold weather, fuzzy socks, or fireplaces, but it definitely does, but anyways, I digress. I started daydreaming thinking about making shortbread at the first chill in the air, but I wanted to shake it up a little bit. Instead of making an entire pan of shortbread, I thought it would be cool to make Russian teacake-esque (minus the nuts of course eww) shortbread in cookie form aaannnd maybe throw in some chocolate chips because, well, you never need a reason for chocolate chips, they are always a good idea. To finish them off, while they were warm I rolled them in powdered sugar to make them extra pretty. These by far exceeded my expectation, they are so pillowy and buttery and sugary and holiday-ee, mmm, and like a lot of things I make, very easy because I don’t have much patience when it comes to waiting for my goodies on my cheat day. Enjoy y’all.
Mix your butter and sugar and we will pretend the flour, chocolate chips, vanilla and salt are also pictured here…
Mix, mix, mix, then you have beautiful dough…
Roll ’em into balls…
Once out of the oven and slightly cooled, roll them in powdered sugar if you want -but I do recommend 🙂
And get a big buttery bite of one (or 10)…
- 2 1/4 Cups of All Purpose Flour.
- 1 Cup of Unsalted Butter, Softened.
- 1/2 Cup of Powdered Sugar.
- 2 Teaspoons of Vanilla Extract.
- 1/2 Teaspoon of Salt.
- 1/4 Cup of Mini Chocolate Chips.
- Additional Powdered Sugar (optional).
- Preheat oven to 375 degrees F, and line your cookie sheet with parchment paper.
- With a handheld or stand mixer with paddle attachment cream butter, then add the powdered sugar and vanilla and blend until well incorporated.
- Now add your salt and flour and blend completely.
- Now add your chocolate chips and beat in or fold in until distributed evenly.
- With a mini scoop, roll out balls around 1.5-2 tablespoon size and put on your cookie sheet.
- Bake your cookies for about 8 minutes or until they slightly spring back to the touch, but it is best to slightly under bake these than over bake.
- While your cookies are still warm, roll in powdered sugar if desired.
- Now enjoy!