Slice And Bake Chocolate Chip Shortbread Food

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.

SLICE & BAKE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter and sugars.
• Beat in vanilla and eggs.
• Stir in dry ingredients.
• Add chocolate chips.
• Divide into four balls.
• Roll each into an 8 to 10 inch roll.
• Wrap in waxed paper, then put in a freezer bags.
• Freeze.
• When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.

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.

SLICE-AND-BAKE LEMON SHORTBREAD

Steps:

• In a medium bowl, whisk together the flour and salt.
• Using an electric mixer, beat the butter, granulated sugar, lemon zest, and vanilla on medium speed until fluffy, 2 to 3 minutes. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
• On a piece of parchment, form the dough into a rectangular block, 12 by 2 by 1 inches (use a ruler or metal spatula to square off the sides). Wrap in the parchment and refrigerate until firm, about 3 to 4 hours.
• Heat oven to 350°F Cut the dough into â..." inch-thick slices and place on baking sheets spaced 1 inch apart; sprinkle with the coarse sugar.
• Bake, rotating the baking sheets halfway through, until the edges begin to brown, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 7 days.

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.

SLICE AND BAKE CHOCOLATE CHIP COOKIES

Steps:

• Beat together butter, brown sugar and powdered sugar.
• Add eggs and vanilla and mix well.
• Combine flour and baking soda and add.
• Stir in chocolate chips and walnuts.
• Mold dough into 4 12" logs and wrap in plastic wrap.
• Store in refrigerator for at least an hour or longer, if desired.
• Preheat oven to 350°.
• Cut dough into 1/2" thick slices and place on baking sheet.
• Bake for about 8 minutes or until golden brown.

SLICE AND BAKE OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• In small bowl, mix oats, flours, baking powder, baking soda and salt with whisk; set aside. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg and vanilla. Gradually add oat mixture, beating on low speed just until combined. Stir in chocolate chips and nuts.
• Shape dough into 16x1 1/2x1 1/2-inch log; wrap in plastic wrap. Refrigerate 1 hour or until firm.
• Heat oven to 350°F. Unwrap dough. Using serrated knife, cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet.
• Bake 9 to 11 minutes or just until edges are golden. Cool 2 minutes; remove from cookie sheet to cooling rack.