Mini Chocolate Chip Shortbread

1 . Stage

Preheat oven to 325 degrees F (160 degrees C).

2 . Stage

Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.

3 . Stage

Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.

4 . Stage

Divide dough into sixteen 1/2-inch to 1-inch (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.

5 . Stage

Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.