Chocolate Chip Shortbread - Kraft Recipes Top
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Chocolate Chip Shortbread

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Make It

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  • Heat oven to 325 and have baking sheet ready. Mix flour and granulated sugar in medium bowl. Cut in butter with pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs. Stir in mini chips.
  • Gently press crumbs together to form a dough (heat from your hands will help this happen) Place on baking sheet; pat into an 8-inch disk. With a sharp knife, score into 16 wedges, cutting about halfway through dough. Prick wedges twice with a fork.
  • Bake 25 minutes, or until shortbread looks dry and golden at edges. Immediately cut through score lines. Cool 5 minutes on baking sheet before removing to a wire rack to cool completely. Can be stored in airtight at room temp. up to 3 days.

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