I have always wanted to participate in a holiday cookie swap. However, as this year is filled with Isaiah, Rachel’s (aka The Avid Appetite) virtual cookie swap is just perfect!
Holidays would not be complete without cookies – and the more variety, the better. To me, shortbread cookies are quintessential for the holiday season. And, when I usually make shortbread, I keep it pretty traditional and plain. I love the buttery, crisp and light taste of a shortbread cookie.
Not overly sweet so you can enjoy twice as much. That’s how it works right?
This year, to quell my chocolate cravings, I paired shortbread with chocolate. Could you imagine the fantabulouslness that would result?
If you can’t imagine, then here is proof:
Trust me when I say that you will want to make them. And they are a delicious mix of rich chocolate with a light cookie. These would be perfect with tea, a tall glass of milk, gifts for friends or a cookie exchange.
Or you can leave them out for Santa.
And by that, eat it as a midnight snack. :)
Chocolate Chip Shortbread Cookies
makes about 2 dozen
Ingredients:
- 2 cups flour
- 1/4 tsp salt
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1 cup butter, softened
- 3/4 cup semi-sweet mini chocolate chips
Directions:
- Cream butter and sugar until light.
- Mix in vanilla.
- Add flour and salt.
- Stir in chocolate chips.
- On plastic wrap, roll dough into a log shape, 2 inches diameter.
- Wrap tightly and put in fridge for about 2 hours to firm up. You can leave for longer, but definitely put in the fridge so the dough easier to handle later.
- After 2 hours, preheat oven to 350F.
- Take out the cookie dough and cut into 1/4 inch circles.
- Place on a cookie sheet about an inch apart.
- Bake for 10-12 minutes.
- Cool on wire rack and enjoy!
What’s your favorite holiday cookie?
