CHOCOLATE CHIP SHORTBREAD COOKIES II

Chocolate Chip Shortbread Cookies II image

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.

Provided by LINDY LESSARD

Categories Desserts Cookies Chocolate Chip Cookie Recipes

Time 30m

Yield 96

Number Of Ingredients 9

Ingredients

2 cups butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
½ teaspoon coconut extract
4 cups all-purpose flour
½ teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup chopped pecans, toasted
3 tablespoons confectioners' sugar

Steps:

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 Facts : Calories 80.4 calories, Carbohydrate 8 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 39.7 mg, Sugar 3.7 g