Chocolate Chip Shortbread Cookies II

Chocolate Chip Shortbread Cookies II

37
LINDY LESSARD 0

"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."

Ingredients

30 m {{adjustedServings}} servings 80 cals
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Original recipe yields 96 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
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Reviews

37
  1. 41 Ratings

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OMG! These cookies are incredible! I made these for my husband for our 1st wedding anniversary and put them tucked inside a cookie box with tissue paper and a note since for the first anniversa...

I hate to rate a recipe when I have to make alterations to it, but I didn't have nuts so I used extra choc chips and almond extract instead of coconut - turned out awesome. I did burn my first t...

Ohhhhhhh YUM! The cookies are soooo good! My hubby & 3 boys loved them, and I'm having a very hard time restraining myself from eating all of them! I did however, substitute almond extract fo...