Christmas Shortbread Cookie
I don’t know why I don’t make them more often they are easy and delicious. And you can just break off a small piece and not feel like you are eating a lot.
Shortbread Cookies
Base
2 cups flour
1/2 cup brown sugar
3/4 cup butter (1stick and 4 Tablespoons)
Topping
2 cups chocolate chips
1 1/2 cups chopped walnuts
Use 1 1/2 cups combined pistachios, dried cranberries and peptides
Preheat oven to 325.
Combine base ingredients in a bowl and using a pastry cutter, cut in butter till crumbly. You could also do this in the food processor on pulse. Spread onto cookie sheet (try to use a large sheet 18x12) pressing down to form crust.
Bake for 25 - 30 min till slightly golden.
When browned pull out and spread chocolate chips on top. Turn oven off and return tray to hot oven for 2 min. Take out and spread melted chocolate across crust. Sprinkle with chopped nuts. Refrigerate till harden and then break into pieces and enjoy. This recipe freezes well and also lasts in refrigerate for a couple of weeks.
Preheat oven to 325.
Combine base ingredients in a bowl and using a pastry cutter, cut in butter till crumbly. You could also do this in the food processor on pulse. Spread onto cookie sheet (try to use a large sheet 18x12) pressing down to form crust.
Bake for 25 - 30 min till slightly golden.
When browned pull out and spread chocolate chips on top. Turn oven off and return tray to hot oven for 2 min. Take out and spread melted chocolate across crust. Sprinkle with chopped nuts. Refrigerate till harden and then break into pieces and enjoy. This recipe freezes well and also lasts in refrigerate for a couple of weeks.
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