Choco Shortbreads

These cookies are good!

Next time I'll double the dough

These cookies are a tasty treat with coffee or tea. Not too sweet. After adding the flour mixture the dough would not pull together so I added 2 Tbs of sour cream which worked beautifully. I rolled the dough into a log, rolled the log in colored sprinkles, wrapped in plastic wrap and chilled for an hour in the fridge. Cut the log into 1/4 inch rounds and baked. Had to watch the cooking time so the bottoms would not brown too much. For me these cookies did not need 25 minutes to bake. Very good.

The taste is GREAT! I didn't give this a full 5 stars because it's a bit dry, as noted by the last reviewer. The shortbread ended up being really light after I baked them. I made several adjustments. I used the recommended amount of butter, but since the dough was dry, i added extra no-sugar added apple sauce to wet it until it was the right cookie-dough consistency. I also added butter extract (equal amount as vanilla) for an extra buttery taste. I omitted the chocolate chips and just rolled them out and cut them into little cute shapes and it made tons of em!

My first attempt at short bread. I followed the recipe for the dough, and omitted adding the chocolate chips to the mixture. I rolled out on a floured board and cut out heart shapes. Instead of drizzling the melted chips over the cookies after baking, I used a small spatula to spread chocolate over half of the hearts making a heart shaped black and white cookie. A hit with my husband, who was suspicious of shortbread cookies before! :)

These were pretty good...I think that my family prefers a softer cookie, so I don't know that I would make these again, but for those who like a crisp cookie, this is a great recipe. I do think that if I made these again, I would cook them for less time than 25 minutes.