Best Chocolate Chip Shortbread Sticks Recipes
CHOCOLATE CHIP SHORTBREAD STICKS
Recipe from WD 1995 cookie booklet that I hope to try this holiday season. I'm going through my huge stack of saved recipes. As you can tell from the date, I've been very slow at doing this!
Provided by PugGrannie
Categories Dessert
Time 28m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees.
- Beat butter, sugar, and vanilla in a large bowl with electric mixer until blended.
- On low speed, beat in flour until blended.
- Stir 1/2 cup mini chips into the batter.
- Cover; chill until firm.
- Shape heaping tablespoons into 3" long, 1/2" thick logs.
- Place on lightly greased cookie sheets and bake for 8 minutes or until golden brown.
- Remove to wire rack to cool.
- Melt remaining 1/2 cup mini chips; then stir oil into chocolate.
- Dip 3/4" of one end of each cookie into chocolate and place on a rack to dry.
Nutrition Facts : Calories 102, Fat 6.8, SaturatedFat 4.1, Cholesterol 13.6, Sodium 1.4, Carbohydrate 10, Fiber 0.5, Sugar 4.3, Protein 1
CHOCOLATE CHIP SHORTBREAD STICKS
Number Of Ingredients 8
Steps:
- Beat butter, sugar and vanilla in a large bowl with electric mixer until blended. On low speed, beat in flour until blended. Stir in mini chips. Cover; chill until firm. Shape heaping talbepsoons dough into 3" long, 1/2" thick logs. Place on lightly greased cookie sheets. Bake at 350 for 8 minutes or until golden brown. Remove to wire rack to cool. Melt 1/2 cup chocolate mini-chips with oil. Dip 3/4" of one end of each cookie into chocolate. Place on a rack to dry.
CHOCOLATE-CHIP SHORTBREAD STICKS
Steps:
- 1. Beat butter, sugar and vanilla in large mixer bowl at medium high speed until light and fluffy. With mixer on low speed, gradually beat in flour just until blended. Stir in chips. Divide dough in half and flatten into disks. Wrap and refrigerate 2 hours or overnight until firm. 2. Heat oven to 350. Grease two large cookie sheets. On a lightly floured surface, roll teaspoonfuls of dough into 2 1/2 inch long sticks. (keep remaining dough refrigerated). Arrange sticks 2 inches apart on prepared cookie sheets. Freeze 10 minutes. 3. Bake 12 minutes until edges are golden. Let cookies cool on pans for 2 minutes and then transfer to wire racks to cool completely. Repeat process with remaining dough. 4. Make glaze. Melt chips in small microwave proof bowl on high 1 to 2 minutes; stir until smooth. Stir in shortening until melted. Dip both ends of cookies into chocolate; place on wax paper. Let stand until chocolate is set, 30 minutes
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