I'm not much of a baker but when I see a recipe for shortbread, I can't resist. Bonus points for the addition of chocolate chips.
I got this one out of this months issue of Vegetarian Times. Since I am not much of a baker, I followed this one verbatim. The only thing I would change is the cooking time. I'd do 25 minutes, or somewhere about there to keep the shortbread from being too flaky.
3 2/3 c. flour
1/2 c. cornstarch1/2 tsp salt
1c. sugar
1 tsp. vanilla
1/3c. REAL maple syrup (I used some from a special someone in VT)
1 1/2c. mini chocolate chips
In a bowl, combine flour, cornstarch and salt. Mix well.
In another bowl, beat together butter, sugar, maple syrup and vanilla.
Slowly mix the flour mixture into the butter mixture.
Stir in chocolate chips.
Press dough into 15x11 jelly roll pan and prick all over with fork.
Bake for 35 minutes at 325.
Cut and serve.
This recipe also had instructions for melting chocolate and pouring it over top of the baked cookies. I opted to skip this step, but if you want to do it, melt the chocolate in the microwave for about 30 seconds to a minute. Pour it over the cookies and refrigerate until set.
1/3c. REAL maple syrup (I used some from a special someone in VT)
1 1/2c. mini chocolate chips
In a bowl, combine flour, cornstarch and salt. Mix well.
In another bowl, beat together butter, sugar, maple syrup and vanilla.
Slowly mix the flour mixture into the butter mixture.
Stir in chocolate chips.
Press dough into 15x11 jelly roll pan and prick all over with fork.
Bake for 35 minutes at 325.
Cut and serve.
This recipe also had instructions for melting chocolate and pouring it over top of the baked cookies. I opted to skip this step, but if you want to do it, melt the chocolate in the microwave for about 30 seconds to a minute. Pour it over the cookies and refrigerate until set.
1 comment:
I fear baking too. I made muffins this weekend and undercooked them :( This doesn't look too difficult!
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