| This shortbread is very good and easy to make - in a matter of less than an hour you can have 5 to 6 dozen cookies. If you're not partial to the coffee flavor, take out the 2 tbsp. of instant coffee. (For really "rough" workshops, I add Kahlua or Baileys to the recipe - try not to drink as you go)
Chocolate Chipits Shortbread
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2 cups all- purpose flour |
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1/2 tsp baking powder |
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1/4 tsp salt |
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1 cup butter |
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1 tsp vanilla or almond extract |
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1 cup brown sugar 2 tblsps. instant coffee |
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1/2 cup chopped nuts (optional) |
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1 pkg. chocolate chipits (6 oz.) |
Heat oven to 350. Sift together flour, baking powder and salt. Cream butter, add sugar gradually and cream thoroughly. Add coffee and vanilla. Add dry ingredients, then fold in nuts and chipits. Pat down into a jelly roll pan, ungreased. Bake for 20 to 25 mins. Remove from oven and cut immediately into bars. Store when cool.
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