Ingredients
-
1 3/4
-
2
-
1/2
-
1/4
-
1
-
1/2
-
3/4
-
1/2
-
-
-
-
-
-
-
Directions
Noah Bedoahs (Chocolate Chip Shortbread Cookies), From Judy Rosenberg’s ‘Rosie’s Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book’ I bake for friends and family all the time and hands down, this recipe is requested most often — usually with Mini Chocolate Chips and Mac Nuts DIRECTIONS MAY LOOK INTIMIDATING BUT THE RECIPE COMES TOGETHER IN MINUTES; follow step-by-step instructions for perfect buttery, light and crispy shortbread with every batch!, I have been making these every holiday season since the 90s because my friend starts bugging me for them at the beginning of November Lately I make the dough a day ahead, roll them into a log, refrigerate, then slice the following day Delicious! used to make them with mini red and green m&ms found in the baking section, but they stopped making them years ago Bummer!, Make sure you start checking the cookies sooner than an hour mine were definitely overcooked by then
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Steps
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1
Done
|
Preheat Oven to 275. Line 2 Cookie Sheets With Parchment Paper or Leave Them Ungreased. |
|
2
Done
|
Sift the Flour, Baking Powder and Salt Together Into a Small Bowl and Set Aside. |
|
3
Done
|
Using an Electric Mixer on Medium Speed, Cream the Butter and Sugar Together in a Medium-Sized Mixing Bowl Until Light and Fluffy, About 1-1/2 Minutes. Stop the Mixer to Scrape the Bowl Several Times With a Rubber Spatula. |
|
4
Done
|
Add the Dry Ingredients on Low Speed and Continue to Blend For 10 Seconds. Increase the Speed to Medium-High and Beat Until Fluffy, 2 to 2-1/2 Minutes. Scrape the Bowl. |
|
5
Done
|
Add the Chocolate Chips and Nuts With Several Turns of the Mixer, Then Complete the Mixing by Hand With a Wooden Spoon. |
|
6
Done
|
Measure Out Generous Rounded Tablespoonfuls of Dough and Roll Them Into Balls With Your Hands. |
|
7
Done
|
Place the Balls 1-1/2 Inches Apart on the Cookie Sheets and Press Them Down Lightly to Form a Flat Bottom (cookie Should Be About 1/2-Inch Thick). |
|
8
Done
|
Bake the Cookies Until They Are Crunchy and Golden, About 1 Hour. to Test For Doneness, Remove One Cookie from the Sheet and Cut It in Half. There Should Be No Doughy Strip in the Center. Allow the Cookies to Cool on a Rack. |
|
9
Done
|
Makes 15 - 17 Cookies. |
