I cannot rave enough about this recipe. You just need to try it. Trust me, you will continue to bake these again and again. Soooooo good!
I know the photos aren't that great but hey, it was late, the light was bad and I wanted to go to bed.
Chocolate chip shortbread cookies
2 cups butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
4 cups all-purpose flour
1/2 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup chopped pecans, toasted
3 tablespoons confectioners' sugar
|1.||Preheat oven to 350 degrees F (175 degrees C).|
|2.||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.|
|3.||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.|