Shortbread cookies with chocolate chips and pecans. If you don’t like pecans, you could add toasted coconut instead. Don’t be put off by the amount of butter, this recipe makes a very large batch.
Original recipe makes 8 dozen
Ingredients
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
-
PREP
15 mins
-
COOK
15 mins
-
READY IN
30 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition
Calories: 80 kcal
Carbohydrates: 8 g
Cholesterol: 10 mg
Fat: 5.2 g
Fiber: 0.4 g
Protein: 0.8 g
Sodium: 40 mg