December is usually cookie month because of the holiday season. I love to bake and the holidays are the perfect time to heat up the oven and break out the KitchenAid mixer for a delicious shortbread cookie. Shortbread cookies are a classic during Christmas and New Years and the crunchy texture with buttery crumb is quite indulgent and most satisfying, during this time of year.
In this recipe, I added mini chocolate chips for a nice twist on traditional shortbread. The mini chips don’t overpower the cookie and add a nice hint of chocolate to the cookies. These cookies are super simple to make and are a fun cookie for a cookie swap during the holidays because they are hearty enough to travel well.
2 sticks butter, room temperature
2/3 cup powdered sugar
1 teaspoon vanilla
2 cups all purpose flour
1/2 cup mini chocolate chips
(Makes 16 Cookies)
1. Preheat oven to 325 degrees. In a stand mixer cream butter until smooth. Next, add sugar and continue to cream, about 3 minutes.
2. Then, add vanilla and continue to mix for 30 seconds. Add flour and stir by hand, to just combine. Add chocolate chips and mix gently.
3. Press dough into 8-inch square pan. Score cookies into squares without cutting all the way through the dough.
4. Chill the cookies in refrigerator for 30 minutes.
5. Bake for 30 minutes until firm and slightly golden, but not brown. Cool for 30 minutes and remove from pan. Enjoy!