Shortbread cookies with chocolate chips and pecans. If you don’t like pecans, you could add toasted coconut instead. Don’t be put off by the amount of butter, this recipe makes a very large batch.
Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Servings: 96
Ingredients:
- 2 cups ( or 455g ) butter, softened
- 2 cups ( or 240g ) confectioners’ sugar
- 2 teaspoons ( or 10ml ) vanilla extract
- 1 / 2 teaspoon ( or 3ml ) coconut extract
- 4 cups ( or 500g ) all – purpose flour
- 1 / 2 teaspoon ( or 3g ) salt
- 1 cup ( or 200g ) miniature semisweet chocolate chips
- 1 cup ( or 120g ) chopped pecans, toasted
- 3 tablespoons ( or 25g ) confectioners’ sugar
Directions:
- Preheat oven to 350 degrees F ( 175 degrees C ).
- 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.
- 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.
