Katiecooks
New member
Ingredients:
1 3/4 C all-purpose flour
1 C (2 sticks) butter, softened
1/2 C confectioners' sugar
1 tsp. vanilla
1/3 C miniature semisweet chocolate chips
For The Topping:
3 tbls. miniature semisweet chocolate chips
1 tsp. vegetable shortening
Directions:
Preheat oven to 350 degrees. Grease a 9-inch round cake pan.
Combine the flour, butter, confectioners' sugar and vanilla in a large bowl. Beat with an electric mixer set on medium-low speed, scraping down the side of the bowl often, until a soft dough forms, 3 to 4 minutes. Stir in the chocolate chips until well mixed.
Press the dough into the prepared pan. Bake until lightly browned, 30 to 35 minutes. Cool in the pan on a wire rack.
For the topping, place the chocolate chips and shortening in a small microwave-safe bowl. Microwave on medium for 3 minutes. Stir until melted and smooth. Transfer the melted chocolate to a small plastic sandwich bag and snip off one corner of bag. Squeeze the bag to drizzle the melted chocolate over the cooled shortbread. Cut into wedges to serve. Yummy!
1 3/4 C all-purpose flour
1 C (2 sticks) butter, softened
1/2 C confectioners' sugar
1 tsp. vanilla
1/3 C miniature semisweet chocolate chips
For The Topping:
3 tbls. miniature semisweet chocolate chips
1 tsp. vegetable shortening
Directions:
Preheat oven to 350 degrees. Grease a 9-inch round cake pan.
Combine the flour, butter, confectioners' sugar and vanilla in a large bowl. Beat with an electric mixer set on medium-low speed, scraping down the side of the bowl often, until a soft dough forms, 3 to 4 minutes. Stir in the chocolate chips until well mixed.
Press the dough into the prepared pan. Bake until lightly browned, 30 to 35 minutes. Cool in the pan on a wire rack.
For the topping, place the chocolate chips and shortening in a small microwave-safe bowl. Microwave on medium for 3 minutes. Stir until melted and smooth. Transfer the melted chocolate to a small plastic sandwich bag and snip off one corner of bag. Squeeze the bag to drizzle the melted chocolate over the cooled shortbread. Cut into wedges to serve. Yummy!
