Ghirardelli Milk Chocolate Shortbread Cookies Food

GHIRARDELLI® CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375 degrees F.
• Stir flour with baking soda and salt; set aside.
• In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
• Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
• Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.

MILK CHOCOLATE CHIP COOKIES (GHIRARDELLI)

Steps:

• Preheat oven 375 degrees F.
• Stir Flour with baking soda and salt, set aside.
• Beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes).
• Add Vanilla and eggs, one at a time, mixing on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture.
• Stir in Chocolate chips and nuts (if desired).
• Drop by tablespoon onto ungreased cookie sheets.
• Bake for 9 - 11 minutes or until golden brown.

GHIRARDELLI MILK CHOCOLATE SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F Line 2-3 cookie sheets with parchment.
• Cream butter and vanilla with mixer. In a separate bowl, sift together powdered sugar, cornstarch, flour and salt. Gradually add dry ingredients to butter, beating constantly on high until the batter is the consistency of whipped butter (about 5 minutes).
• Drop dough by heaping teaspoons onto prepared cookie sheets. Bake for about 15 minutes, or until cookies begin to turn golden on edges.
• Immediately after removing cookies from oven, press one chocolate piece into the center of each cookie. Cool completely.
• Enjoy with milk!

SHORTBREAD COOKIES

Steps:

• Stir the softened butter and sugar together until well mixed.
• Add in the flour a cup at a time; you may have to knead in the last cup but don't over mix the dough.
• At this point I separate the dough roll into 3 logs about 2 inches in diameter and chill them slightly.
• If you are real adventurous you can roll the dough out and use cookie cutters.
• Preheat oven to 350°.
• Once they are chilled enough to slice them, place the slices on an ungreased cookie sheet. You can make them thin or thick (I like them about an 1/8 of an inch), just bake until the underneath is slightly golden.
• They are nicest if you can hide them away for a couple of weeks in a tin, Mum always said they got *shorter* I think it meant richer and more buttery tasting.
• I only make these at Christmas and you can decorate them with sprinkles if you like before baking.

BUTTERY SHORTBREAD COOKIES

Steps:

• Sift flour and baking powder together in a small bowl.
• Cream butter, add sugar slowly, mixing well.
• Mix in egg and lemon zest.
• Add flour/baking powder mixture, mix in well.
• Shape into balls about the size of a golf ball, place on pan, flatten slightly with the bottom of a glass.
• Bake at 300° for 15-20 minutes, just until a bit golden on the edges.
• These last well if kept in a tightly covered container, and actually taste even better after a day or two as the flavors develop.

WHIPPED SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 F and prepare baking sheets by lightly greasing.
• Cream the butter and icing sugar until light and fluffy. Beat in the cornstarch, vanilla and flour. Beat the mixture until all of the ingredients are thoroughly combine, and the batter is fluffy.
• Stir in the chocolate chips, if using, then scoop the cookie dough onto the cookie sheet using a small scoop. Place onto prepared cookie sheets about 1" apart.
• Bake for 18 - 20 minutes, or until the edges are a light golden brown. Let cool on racks before storing in cookie tins.