Chocolate Chip Shortbread Cookies II

Shortbread cookies with chocolate chips and pecans. If you don't like pecans, you could add toasted coconut instead. Don't be put off by the amount of butter, this recipe makes a very large batch.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 80 Calories

Ingredients

• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 2 cups confectioners' sugar
• 2 cups butter, softened
• 3 tablespoons confectioners' sugar
• 1 cup miniature semisweet chocolate chips
• ½ teaspoon coconut extract
• 1 cup chopped pecans, toasted

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.

Step 3

Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.