It’s been very hectic trying to get my son off to camp while keeping up with my baking! I knew I wanted to send him off with some home baked cookies but as usual I procrastinated. Well – that’s not completely the truth- I did start a couple hours before he left – because these cookies need some refrigeration time. I was happy with my choice though, they turned out delicious!
Shortbread gets its melt in the mouth feel from the confectioners’ sugar used instead of granulated sugar. Generally, you don’t want to over bake shortbread. While I had the second batch in the oven, I stepped outside to watch my son’s fireworks display send-off (for real!), and over baked them – my husband says he prefers them overdone. I am not sure if he’s being honest, or sweet, but you can try to bake them slightly longer if you like.
I used a great dough rolling method that I found online. If you don’t have a Ziploc bag handy, you can roll the dough between two sheets of parchment paper and wrap in plastic wrap.
Enjoy these cookies with a cup of coffee – you won’t regret it!
1 Tbsp instant coffee (if you have flavored, it’s always better)
1 Tbsp boiling water
1 cup butter or margarine, softened
2/3 cup confectioners’ sugar
½ tsp. Vanilla extract
2 cups flour
¾ cup mini chocolate chips
1. Dissolve coffee in boiling water and set aside to cool.
2. Cream margarine and sugar until very smooth – aprox. 4 minutes. Beat in vanilla and coffee. Mix in flour until just disappears. Do not over work dough. Fold in chocolate chips with a spatula.
3. Place dough in a gallon size zip-loc bag and on a flat surface roll the dough to a rectangle that is aprox. 9”x10” and ¼” thick. Press air out of bag and seal. Refrigerate for at least 2 hours.
4. Preheat oven to 325. Line 2 cookie sheets with parchment paper. Cut open the sides of the plastic bag. Measure and slice dough into 1 ½” squares and place on lined sheets. Bake for 18 minutes. Shortbreads should still be pale. Let cookies cool and enjoy!