Noah Bedoahs (Chocolate Chip Shortbread Cookies)

1
Preheat oven to 275°. Line 2 cookie sheets with parchment paper or leave them ungreased.
2
Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.
3
Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
4
Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes. Scrape the bowl.
5
Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.
6
Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.
7
Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).
8
Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookies to cool on a rack.
9
Makes 15 - 17 cookies.