Macadamia Shortbread Cookies |
These buttery, melt-in-your-mouth shortbread cookies are twice as rich with macadamia nuts and milk chocolate chips.
Ingredients
Yield: Makes 18 medium (2 1/2-inch/6 cm diameter) or 36 smaller cookies.
- 1 cup (250mL) butter, softened
- 2/3 cup (150mL) icing sugar
- 1/2 tsp (2mL) vanilla
- 1 3/4 cup (425mL) all-purpose flour
- 1/4 cup (50mL) cornstarch
- 2/3 cup (150mL) CHIPITS® Milk Chocolate Chips
- 1/2 cup (125mL) coarsely chopped macadamia nuts or almonds
Directions
1. Heat oven to 325°F (160°C).
2. In large bowl, beat butter and icing sugar until light and fluffy. Beat in vanilla.
3. In medium bowl, mix together flour and cornstarch; stir into butter mixture.
4. Stir in milk chocolate chips and nuts. Form into rounds of about 2 tbsp (30 mL), or 1 tbsp (15 mL) for small; flatten slightly to about 1/2-inch (1 cm) thickness.
5. Bake 10 to 12 minutes, just until lightly browned at edges. Store in plastic container or cookie tin.
Photo and recipe courtesey of Hersheycanada.com. For step-by-step instructions, click here.
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