Close
Ingredients
| salted butter: 2 cups (softened) |
| powdered sugar (unsifted): 2 cups |
| vanilla extract: 2 tsp |
| coconut extract: 1/2 tsp |
| all-purpose flour (unsifted): 4 cups |
| salt: 1/2 tsp |
| m&m's semisweet chocolate mini baking bits: 1 cup |
| pecans (chopped): 1 cup (toasted) |
| powdered sugar (unsifted): 3 Tbl |
Chocolate Chip Shortbread Cookies II
Credit: AllRecipes
User rating:
"Shortbread cookies with chocolate chips and pecans. If you don't like pecans, you could add toasted coconut instead. Don't be put off by the amount of butter, this recipe makes a very large batch."
-
Prep Time
15 min -
Cook Time
15 min -
Servings
96 serving(s)
Tags
Directions
- 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.