CHOCOLATE CHIP SHORTBREAD COOKIES – Myrna Skopek

Makes: 3-1/2 doz

Prep Time: 20 Minutes

Bake time: 25-30 minutes

1 C. butter (no substitutes), softened

1/2 C. Brown Sugar

1 tsp. Vanilla

2 C. Flour

1/4 C. Corn Starch

1/2 C. Mini Chocolate Chips

1 Tbsp. Sugar

MIX butter, brown sugar and vanilla using a mixer. Gradually blend in flour and corn starch. Add chocolate chips.

FORM into 1 inch balls; place on ungreased baking sheets. Pour sugar on a small plate, dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.

BAKE in a preheated 300º oven for 25-30 minutes or until bottoms begin to brown.

COOL for 5 minutes; remove to a wire rack to cool completely. Lightly sprinkle additional sugar on top of warm cookies, if desired.

NOTE: Instead of sprinkling with sugar, in the microwave I melt about 1/2 C. Chocolate Chips with some Crisco (solid shortening, not oil) until I get it to a drizzling consistency and then just drizzle it on top of the cookies. Be sure to let the chocolate dry completely before putting them away. I usually stick them in the fridge for awhile until the chocolate hardens.