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Slice-And-Bake Chocolate Chip Shortbread

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“Once these are rolled into logs they can be kept in the fridge for one week, or frozen for up to a month. Great for a smaller batch cookie with lower amount of sugar. Adapted from a Southern Living recipe.”
7 dozen

Ingredients Nutrition


  1. Beat butter until creamy. Gradually add sugar, beating until smooth. Stir in chocolate chips and vanilla.
  2. Stir together flour, baking powder and salt and gradually add to butter mixture, beating until well blended.
  3. Shape dough into 3 10-inch logs, wrap separately in wax paper and chill for 4 hours. Cut each log into 28 slices and place slices 1 inch apart on lightly greased baking sheets.
  4. Bake at 350° for 10 to 12 minutes or till edges are golden. Cool on wire racks.

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