A sharp pizza cutter speeds the cutting process on these simple cookies.
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3/4 cup Land O Lakes® Butter softened
3/4 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 1/3 cups all-purpose flour
3 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup miniature semi-sweet chocolate chips
3 tablespoons large grain sugar
Heat oven to 350°F.
Combine butter, powdered sugar, vanilla and almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cornstarch and salt. Beat at low speed until well mixed. Stir in chocolate chips.
Roll out dough on lightly floured surface to 10-inch square. Cut into 16 (2 1/2-inch) squares; diagonally cut each square in half. Place 2 inches apart onto ungreased cookie sheets. Sprinkle tops with large grain sugar. Bake 10-11 minutes or until edges are lightly browned.
Keep these shortbread cookies crisp by protecting them from air and humidity. Keep cooled cookies in container with tight-fitting lid separated by layers of waxed paper. For long term storage, freeze the container of cookies for up to 6 months.
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