My sister and I have been making these mini chocolate chip shortbread cookies for years. The recipe is simple and delicious and doesn't include eggs! Double the recipe; the cookies go fast.
Ingredients
- 2 cups all-purpose flour
- 1 cup butter , softened
- 0.5 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 package miniature chocolate chips , 12 ounce
- 1 tablespoon vegetable shortening
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Combine flour, butter, confectioners' sugar, and vanilla extract in a bowl until smooth. Reserve ¼ chocolate chips; stir remaining ¾ chips into dough until evenly distributed. Roll dough into 24 small logs; place on a baking sheet.
-
3
Bake in the preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool on the baking sheet for 10 minutes before transferring cookies to a wire rack to cool completely.
-
4
Melt shortening in a small saucepan over medium-low heat; stir in reserved ¼ chocolate chips until melted, about 5 minutes. Dip cookies into melted chocolate; return to the baking sheet. Refrigerate until firm.
Nutrition Facts
Per serving
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