Name: Chocolate Chip Shortbread Cookies II
Prep time: 15 min
Cook time: 15 min
Yield: 96
Ingredients: Butter, softened - 2 cups; Confectioners' sugar - 2 cups; Vanilla extract - 2 teaspoons; Coconut extract - ½ teaspoon; All-purpose flour - 4 cups; Salt - ½ teaspoon; Miniature semisweet chocolate chips - 1 cup; Chopped pecans, toasted - 1 cup; Confectioners' sugar - 3 tablespoons

Ingredients for - Chocolate Chip Shortbread Cookies II

1. Butter, softened 2 cups

2. Confectioners' sugar 2 cups

3. Vanilla extract 2 teaspoons

4. Coconut extract ½ teaspoon

5. All-purpose flour 4 cups

6. Salt ½ teaspoon

7. Miniature semisweet chocolate chips 1 cup

8. Chopped pecans, toasted 1 cup

9. Confectioners' sugar 3 tablespoons

How to cook deliciously - Chocolate Chip Shortbread Cookies II

1 . Stage

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

2 . Stage

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.

3 . Stage

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.