| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Butter; softened |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Mini semisweet chocolate chips |
INSTRUCTIONS
Preheat oven to 375'. Beat butter & sugar at medium speed until light
& fluffy. Beat in vanilla. Add flour & salt & stir in chips.
Divide dough in 2 parts. Press each 1/2 into an UNgreased 8" round
pan. Bake 12 minutes until edges are golden brown. Score each
shortbread with a sharp knife but don`t cut completely through. Cut 8
wedges per pan.
Cool on a rack 10 minutes. Invert shortbreads onto wire racks & cool
completely. Break into wedges.
Make yourself a cappucchino & enjoy!!!
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com>
on Jan 22, 1999, converted by MM_Buster v2.0l.
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