Chocolate Chip Shortbread Cookies II recipe
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Ingredients
- 2 cups butter, softened 2 cups confectioners' sugar 2 teaspoons vanilla extract ½ teaspoon coconut extract 4 cups all-purpose flour ½ teaspoon salt 1 cup miniature semisweet chocolate chips 1 cup chopped pecans, toasted 3 tablespoons confectioners' sugar
Nutrition Info
- 80.4 caloriescarbohydrate: 8 gcholesterol: 10.2 mgfat: 5.2 gfiber: 0.4 gprotein: 0.8 gsaturatedFat: 2.8 gservingSize: -sodium: 39.7 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Chip Shortbread Cookies II
Directions
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Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.