Chocolate Chip Shortbread

1. 1

   Heat oven to 325F Have a baking sheet ready.

2. 2

   Mix flour and 1/4 cup granulated sugar in a medium bowl.

3. 3

   Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs.

4. 4

   Stir in mini chips.

5. 5

   Gently press crumbs together to form a dough (heat from your hands will help this happen).

6. 6

   Place on baking sheet; pat into an 8-in.

7. 7

   disk.

8. 8

   With a sharp knife, score into 16 wedges, cutting about halfway through dough.

9. 9

   Prick wedges twice with a fork.

10. 10

    Bake 25 minutes, or until shortbread looks dry and golden at edges.

11. 11

    Immediately cut through score lines.

12. 12

    Cool 5 minutes on baking sheet before removing to a wire rack to cool completely.

13. 13

    Can be stored airtight at room temperature up to 3 days.

No additional tips available.