Noah Bedoahs Chocolate Chip Shortbread Cookies Food

MELT-IN-YOUR-MOUTH MINI CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Prepare an ungreased cookie/baking sheet.
• In a medium bowl beat softened butter with vanilla using an electric mixer until fluffy (about 4 minutes).
• Add in confectioners sugar, cornstarch and flour; beat on low speed for about 1 minute, then on high speed for 3-4 minutes more.
• Add in the mini chocolate chips; mix to combine.
• Drop by spoonfuls about 2-inches apart on the baking sheet.
• Bake for about 10-12 minutes (watch that the edges don't brown too much).
• Cool completely on wire racks then lightly dust with confectioners sugar if desired.

NOAH BEDOAHS (CHOCOLATE CHIP SHORTBREAD COOKIES)

Steps:

• Preheat oven to 275°. Line 2 cookie sheets with parchment paper or leave them ungreased.
• Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.
• Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
• Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes. Scrape the bowl.
• Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.
• Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.
• Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).
• Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookies to cool on a rack.
• Makes 15 - 17 cookies.

CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides.
• Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the confectioners' sugar and beat until just incorporated. Add the flour in 2 batches and beat until smooth. Stir in 1/2 cup chocolate chips with a wooden spoon.
• Lightly dust your hands with flour and press the dough into the prepared pan. Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces. Bake until the edges are firm and the top is dry, 40 to 45 minutes.
• Immediately rescore the cookies, then let cool 20 minutes in the pan. Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely.
• Cut the shortbread into pieces along thescored lines. Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Drizzle over the shortbread and let stand until set, about 1 hour.

SLICE-AND-BAKE CHOCOLATE CHIP SHORTBREAD

Steps:

• Beat butter until creamy. Gradually add sugar, beating until smooth. Stir in chocolate chips and vanilla.
• Stir together flour, baking powder and salt and gradually add to butter mixture, beating until well blended.
• 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.
• Bake at 350° for 10 to 12 minutes or till edges are golden. Cool on wire racks.

CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat oven to 375 degrees.
• Beat butter and sugar until light and fluffy.
• Beat in vanilla and add flour and salt.
• Stir in chips.
• Divide dough in half.
• Press each half into an ungreased 8 inch round pan.
• Bake 12 minutes or until edges are golden.
• Score each shortbread with sharp knife into 8 even wedges, but do not cut all the way through.
• Leave in pans and cool on racks for 10 minutes.
• Invert onto racks and cool completely.
• Break into wedges.

STAMPED SHORTBREAD COOKIES

Steps:

• Heat oven to 350*
• In large bowl, comine 1/2 cup sugar and butter, beat until light and fluffy. Add flour and cornstarch, dried butter powder.( this should be available from a cake decorating shop, etc) adds just the best butter flavor -- and mix well.
• Divide dough into 18 equal pieces, shape into balls.
• Roll balls in 3 tbls sugar.
• Place 2" apart on ungreased cookie sheets.
• For each cookies, flatten ball of dough firmly with cookie stamp.
• Bake at 350* for 9-12 minutes or until bottoms are very light golden brown.
• Cool 1 minutes, remove from cookie sheets.