I love to bake cookies for my grandkids here in Victoria. They are definitely “Cookie Monsters“!!! Last season I left their favorite chocolate chip shortbread cookies in my freezer. They would come into the house and immediately open up my freezer for the cookies. One of the big advantages of a fridge on the top and a freezer on the bottom is that they know that they can help themselves!
Last season they ate all the cookies and were so disappointed that there were none left! This season I will bake a few batches to hopefully keep the grandkids stocked and to prevent their disappointment.
With only 5 ingredients and a few minutes and they are ready to bake. Easy Peasy my wonderful husband often says! I Am sure that everyone loves shortbread cookies; great for kids and adults. They freeze wonderfully so you can always have some in your freezer.
So here is the recipe:
- 3/4 cup softened butter
I like to use cultured unsalted butter
- 1/4 cup powdered icing sugar
This is called glass in Mexico. Be sure to sift with a very fine sieve to ensure a smooth batter.
- 3/4 teaspoon pure vanilla combined with 2 teaspoons water
- 1 & 3/4 cups organic unbleached flour
If you follow me regularly you will know to ONLY use organic flour. All regular flour is sprayed with a strong pesticide 2 weeks before harvest.
- 1/4 teaspoon salt
- 1 cup chocolate chips
I like to use the mini chips or roughly chop regular-sized ones
1. Beat butter
2. Add icing sugar, flour, salt & vanilla and combine
3. Add in the chocolate chips
4. Using a small ice cream scoop to form balls and then flatten
5. Bake at 350 degrees untill the edges are a light golden color; Approximately 15 minutes but every oven calibrates differently so be sure to check often
6. Cool on rack and ENJOY!
I am certain that you will love them as much as my “Cookie Monsters“ do!!! They are melt in your mouth Yummy!
If you have any questions or comments please go to my web page, LIVE, LOVE & EAT in SAYULITA. I LOVE hearing from you!
Submitted by: Karina Shecter
Written/Edited by: Amy Rose Pearson